Cuban Mojo

READY IN: 20mins
Recipe by Diana Adcock

Refered to as Cuba's barbecue sauce, it's more of a garlic/cumin vinaigrette flavored with sour orange juice that is splashed on just about everything-it is delish! If you have a sour orange source-lucky you! If not see the note at the end of the recipe instructions for another option. If you hate cilantro use flat leaf parsley.

Top Review by whtbxrmom

We are a garlic loving family. So even though this recipe has plenty, I added a little extra ;0) I used it to marinade chicken, which we grilled. It was really enjoyed by all. I am so glad because I was a little worried it would not. When I got to step 4 it says: :Stir in the sour orange juice, water, oregano, cumin, salt and pepper." There wasn't any mention of water in the ingredients so I didn't know if I should leave it out or add it. Or how much water to use if I did add it. So I took a chance and left it out all together. I was worried that it might end up too strong because of this, but it turned out fine. Served with grilled veggies.

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Ingredients Nutrition


  1. In a medium or large saucepan heat olive oil over medium heat.
  2. Add garlic and cook until JUST light brown.
  3. Turn off heat and let stand 5 minutes.
  4. Stir in the sour orange juice, water, oregano, cumin, salt and pepper.
  5. Heat mixture on high until a full, rolling boil is reached.
  6. Boil for 2 minutes stirring a few times.
  7. Remove from heat and allow mixture to come to room temperature.
  8. Stir in cilantro.
  9. Pour into a jar or shaker bottle with a tight fitting lid.
  10. Shake well before using.
  11. If sour oranges are not available use 1/2 cup fresh lime juice plus 3 tablespoons fresh navel orange juice, or other tart orange.

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