| 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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