Cuban Mojo Marinade

How to Make the Best Mojo Sauce

(Cuban Marinade)

Prep time: 15 minutes
Total time: 28 minutes
Yield: Varies

The key to making mojo is in the proportions.

INGREDIENTS:

3 heads garlic
2 teaspoons salt
1 teaspoon black peppercorns
1 1/2 cups sour orange juice
(In a pinch, use two parts orange to one part lemon and one part lime)
1 cup minced onion
2 teaspoons oregano
1 cup Spanish olive oil
The mojo with oil marinade is best for chicken, duck, fish, and so on. The oil prevents the meat from losing fat and moisture. If  using for a roasted pig it is better to omit the oil.
Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer.In a saucepan, heat olive oil to medium hot (approximately 220 degrees F) and remove from heat. Carefully whisk in the garlic-orange juice mixture (prepared above) until well blended.

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