---

Mojo Sauce

In the reaches of my culinary world mojo sauce is typically referring to the Cuban variety, which is used as a marinade or dressing or as a dip for fried plaintains.

Ingredients

2 cloves of garlic Juice of 1 orange Juice of 2 limes 1 tsp cumin 1/2 tsp salt 1/3 cup olive oil

Instruction

In a Food Processor

Juice orange and limes directly into the food processor. Add garlic, cumin, and salt. Start the food processor and drizzle in the olive oil to emulsify.

I will sometimes add in cilantro or a chili here as well.

In a Mortar and Pestle (or a Knife)

Put the garlic cloves and salt into a largeish mortar and pestle and mash into a paste. Add the juice of orange and limes and swirl around to knock up as much garlic as possible. Pour into a bowl and add in the cumin, salt, and olive oil. Whisk until the oil is emulsified.

This is also possible with a just a knife: place the flat edge of the knife on top of each peeled garlic cloves and really smash it. Then gather them in a pile, add salt, and chop until you're satisfied with the side. Put in a bowl with all other ingredients and whisk until the oil is emulsified.