Cuban Mojo Sauce Recipes

MOJO SAUCE MARINADE

Steps:

• Start by taking apart the garlic head into cloves and remove the papery skin. Next, place the garlic cloves and white onion into a food processor or blender and blend into a finely chopped mixture.
• Then, pour the garlic and white onion mixture into a mixing bowl with remaining ingredients. Mix everything well with a whisk or spoon and let the marinade sit for 45 minutes before using or storing inside the refrigerator.

TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)

Steps:

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

CUBAN MOJO SAUCE

Steps:

• 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.

CUBAN GARLIC SAUCE (MOJO CUBANO)

Steps:

• For the mojo, you will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir.
• Heat the olive oil over medium-high for 2 minutes, then when hot, pour olive oil into bowl. Be careful not to get burned, since some of it might splatter out.
• Mix the mojo ingredients, then let sit for 30 minutes.