Traditional Cuban Recipe: Cuban Mojo (Cuban Marinade)

There are many variations of mojo. It is the signature marinade of Cuba and it finds its way into many varied dishes. After searching through many recipes and cookbooks; I found this in on www.icuban.com and in "Three Guys from Miami Cook Cuban" by: three brothers-in-law, Glenn Lindgren, Raul Musibay and Jorge Castillo. Many mojos do not include oil; with or without oil the key element is "sour" orange, an almost bitter orange that grows throughout Cuba and now it flourishes in most Miami backyards. In a pinch use: 2 parts orange juice to 1 part lemon juice and 1 part lime juice. The key to a good mojo is in the proportions; garlic, salt, whole black peppercorns and sour orange juice are it's main ingredients.Update: 04/14/08 add a teaspoon of cumin (if you so desire) there are many recipes that call for it but we don't use it here! I have been using this mojo since I left my mother's house, as we always used it in Cuba and Haiti.:)

• Ready In: 50 mins
• Serves: 50-60

Ingredients

• 3  heads garlic
• 2  teaspoons salt
• 1  teaspoon black peppercorns (whole)
• 1 1⁄2 cups  orange juice, sour orange (or 1 cup orange juice & 1/2 cup lemon juice & 1/2 cup lime juice)
• 1  cup  minced onion
• 2  teaspoons oregano
• 1  cup Spanish olive oil

Directions

1. Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
2. Stir in juice.
3. Allow to sit for at least 30 minutes or longer at room temperature.
4. *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
5. Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
6. Allow to sit for at least 30 minutes or longer at room temperature.
7. In a saucepan heat olive oil to medium hot & then remove from heat.
8. Whisk oil in garlic-juice mixture, until well blended.
9. Stores for at least a week in the refrigerator.