Prep 10 mins
Cook 0 mins
There are many, many recipes for Cuban-Style Mojo. Some use naranja agria (sour orange) or dried herbs. I like this particular recipe because it is so easy and tastes so fresh. This recipe is an adaptation of the mojo made by my grandmother, who is from a small town in the province of Pinar Del Rio, in western Cuba. I usually use this delicious sauce on top of boiled yuca and as a dipping sauce for fried yuca, fried malanga or fried green plaintains (tostones). But it is very versatile and can be used to dip other vegetables in, as a marinade or sauce for meat, fish or chicken, or even mixed into a side dish of rice..
- 3⁄4 cup good quality olive oil (preferably Spanish)
- 1 1⁄2 cups freshly squeezed lime juice
- 3 -4 tablespoons minced garlic
- 1 tablespoon ground cumin
- 1⁄2 cup fresh oregano, chopped
- 1 1⁄2 teaspoons sea salt
- Make sure you use freshly minced garlic for this recipe! Blend all ingredients with wire whisk. Place in a covered container (preferably glass) refrigerator for one hour so that the flavors may blend and intensify prior to use. Keeps for 2-3 days in refrigerator.