| 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 | t | Cumin |
| Salt and freshly ground | ||
| black pepper to taste | ||
| seconds. Add the sour orange juice, cumin and salt and |
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. 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 pepper. Stand back: The sauce may sputter. Bring the sauce to a rolling boil. Correct the seasonings, adding salt and pepper to taste. 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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