Name: Mojo (Cuban Garlic-Citrus Sauce)
Ingredients: 1/3 c Olive oil; 6 Cloves garlic, thinly sliced or minced (up to 8); 2/3 c Fresh sour orange juice or lime juice; 1/2 ts Cumin; Salt and freshly ground black pepper, to taste

When thou prayest before others, observe on what thou bestowest thy chief care and zeal, whether in the externals or internals of prayer, that which is exposed to the eye and ear of men, or that which should be prepared for the eye and ear of God; the devout posture of thy body, or the inward devotion of thy soul; the pomp of thy words or the power of thy faith; the agitation of thy bodily spirits in the vehemency of thy voice, or the fervency of thy spirit in heartbreaking affections. These inward workings of the soul in prayer, are the very soul of prayer.

William Gurnall

CATEGORY	CUISINE	TAG	YIELD
	Cuban		1	Cup

INGREDIENTS

1/3	c	Olive oil
6		Cloves garlic, thinly sliced or minced (up to 8)
2/3	c	Fresh sour orange juice or lime juice
1/2	ts	Cumin
		Salt and freshly ground black pepper, to taste

INSTRUCTIONS

First, what the book says about the sauce: Mojo - pronounced Mo-ho - is
Cuba's national table sauce. To be strictly authentic, you'd use the acid
juice of the sour orange (naranja agria), a fruit that looks like a green
bumpy orange but that tastes more like a lime. Sour oranges can be found at
Hispanic markets. Fresh lime juice makes an acceptable substitute. Serve
mojo on Cuban sandwiches, boiled yuca, grilled seafood and meats, and just
about anything else.
1. Heat the olive oil in a deep saucepan over medium heat. Add the garlic
and cook until fragrant and lightly toasted but not brown, about 30
seconds.
2. Add the sour orange juice, cumin, and salt and pepper. Stand back: The
sauce may sputter. Bring the sauce to a rolling boil. Correct the
seasonings, adding salt and pepper to taste.
3. Cool before serving. Mojo tastes best when served within a couple of
hours of making, but it will keep for several days, covered, in the
refrigerator.
Recipe is from _Miami Spice_ by Steven Raichlen. Posted to EAT-L Digest 05
Mar 97 by Felicia Pickering <MNHAN063@SIVM.SI.EDU> on Mar 6, 1997

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