Ever since discovering Mojo sauce as the "secret" ingredient to one of my favorite rotisserie chickens, I've been all over this stuff. As a marinade, baste, or dip, this pungent, acidic sauce packs a massive amount of flavor.
There are many varieties of Mojo, but it's the Cuban version that's stolen my heart. Sour orange juice serves as the tart base, with a hefty amount of garlic adding strong bite. Add oil along with oregano and cumin, which gives it an earthy background.
While my recipe has not changed much from my first batch, finding a local source for sour oranges has definitely made a difference, for the better. Prior to that I was using an equal mix of orange and lime or lemon juice, which is a decent approximation but if you want to go for gold, hunt out those sour oranges!
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
- Yield:Makes 1 cup
- Active time: 15 minutes
- Total time:15 minutes
- 8 cloves garlic, minced
- 2/3 cup fresh sour orange juice, or 1/3 cup of fresh orange juice and 1/3 cup of fresh lime juice
- 1/3 cup olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper to taste
Place garlic in a mortar and pestle. Add 1/2 teaspoon of salt and work into a smooth paste.
In a small bowl, whisk together garlic, sour orange juice, oil, oregano, cumin. Season with salt and pepper to taste.