Cuban Mojo Sauce
Ready In: 15 mins
Serves: 8
Yields: 3/4 cup
Ingredients
- 6 medium garlic cloves
- 1⁄2 teaspoon lime zest
- 3 tablespoons fresh lime juice
- 1⁄4 teaspoon orange zest
- 2 tablespoons fresh orange juice
- 3⁄4 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄2 cup extra virgin olive oil
- fresh ground black pepper
- 1 tablespoon cilantro, minced (I omit)
Directions
- Blend the garlic, zest, juice, cumin and salt in a blender until the garlic is finely chopped.
- With the machine running, slowly add the oil in a thin stream until emulsified.
- Transfer to a small bowl and season to taste with pepper.
- Stir in the cilantro.
- The mojo can be made up to four days ahead, covered and refrigerated. Bring to room temperature before serving.
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