The sauce is a Cuban classic to marinade meats, fish, poultry, and vegetables. Every family has its own way of preparing this sauce.
Mojo Criollo
makes about 2 1/4 cups (530 ml)
1/2 to 3/4 tsp. (2,5-3,6 ml) whole cumin seeds
1/4 cup (60 ml) olive oil
1 tsp. (5 ml) dried oregano
1 rosemary spring or bay leaf
1 whole head of garlic cloves
2 cups (480 ml) bitter orange juice* or 1 cup (240 ml) organic orange juice + 1 cup (240 ml) organic lime juice
optionals:
- 1 tsp. (5 ml) cumin
- 4 ounces (120 ml) pineapple juice
- 1/4 tsp. (1,2 ml) black pepper
- paprika
1. Toast the cumin seeds in a dry skillet over medium heat until you can smell the fragrant.
2. Pound the seeds or use a garlic press. Then stir in the oil, oregano, and rosemary.
3. Cush the garlic into a paste with a little sea salt.
4. In a saucepan over medium-low heat, heat the oil mixture.
5. Let it the oil cool, then remove the rosemary sprig/bay leaf.
6. Add the garlic mixture and bitter orange juice in a blender. Blend well.
*also known as: bitter or sour orange juice, Seville, bigarado oranges "naranja agria"
-modified Eating Cuban
