Prep 10 mins
Cook 5 mins
This is a citrusy sauce so good served with vegetables, fritters, plantains, fish, and meats. A Latin sauce adapted from The Best International Recipes. This may be refrigerated in an airtight container for up to 1 day. Enjoy!
- 4 medium garlic cloves, minced
- 4.92 ml salt
- 118.29 ml olive oil
- 2.46 ml ground cumin
- 59.14 ml cider vinegar
- 59.14 ml orange juice
- 1.23 ml dried oregano
- 0.59 ml fresh ground black pepper
- Place minced garlic on work surface and sprinkle with the salt. Using the flat side of a large knife, drag the garlic back and forth across the work surface in small circular motions until the garlic is a smooth paste.
- Heat the olive oil in a medium saucepan over medium heat until shimmery. Now stir in the garlic paste and cumin. Cook until it's fragrant, about 30 seconds. Remove pan from heat and whisk in remaining ingredients. Move to a bowl and cool to room temperature. Whisk the sauce to recombine before serving.
- Note: if chilled, bring to room temperature before serving.
Tried it as both a marinade and as the sauce over grilled chicken and grilled plantains. Not for my personal tastes... I thought the olive oil overwhelmed the citrus.
Just loved the Mojo Goin' Sauce!!! I made it in the morning and put chicken thighs in a ziplock bag then poured the sauce over the chicken and let it marinade all day. We then took the chicken out and grilled them and they were fantastic!!!. Served it with rice and corn on the cob. Made for ZWT4.
I love the citrus olive oil taste of this sauce and had this for the potato/corn/onion fritters I had on hand. It's a good accompaniment especially with the onion fritters. Yum! I should have made this sooner for the 3 Chefs as it was very quick to make. Thanks!