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Mojo

Mojo recipe image
Mojo is a fundamental sauce in Cuban cuisine, renowned for its bright, acidic punch and aromatic depth. This recipe combines the fiery heat of Scotch bonnet peppers with the pungency of fresh garlic and earthy toasted cumin, all balanced by the unique tang of sour orange juice and sherry vinegar. The hot olive oil infusion locks in the flavors, creating a glossy, emulsified sauce that is perfect for marinating pork, chicken, or fish. It serves as an excellent condiment for roasted meats or a vibrant dipping sauce for bread. Simple yet complex, this sauce brings a burst of tropical flavor to any meal.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 1.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
Mojo is a fundamental sauce in Cuban cuisine, renowned for its bright, acidic punch and aromatic depth. This recipe combines the fiery heat of Scotch bonnet peppers with the pungency of fresh garlic and earthy toasted cumin, all balanced by the unique tang of sour orange juice and sherry vinegar. The hot olive oil infusion locks in the flavors, creating a glossy, emulsified sauce that is perfect for marinating pork, chicken, or fish. It serves as an excellent condiment for roasted meats or a vibrant dipping sauce for bread. Simple yet complex, this sauce brings a burst of tropical flavor to any meal.
Ingredients
  • 6 Cloves Raw, peeled and
Directions
  1. 1
    In a mortar and pestle (or using a food processor), mash the minced garlic, minced Scotch bonnet pepper (seeds and stem discarded), salt, and toasted whole cumin seeds together until fairly smooth.
  2. 2
    Scrape the garlic and chili paste into a heat-proof bowl and set aside for a moment.
  3. 3
    Heat the pure olive oil in a small saucepan over medium heat until it is fairly hot but not smoking.
  4. 4
    Pour the hot olive oil directly over the garlic and chili mixture in the bowl.
  5. 5
    Mix the oil and paste together thoroughly and allow it to stand for 10 minutes to infuse.
  6. 6
    Whisk in the sour orange juice and Spanish sherry wine vinegar until well combined.
  7. 7
    Season with additional salt and pepper to taste, then set aside until ready to use.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1.5kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.1g1%
Sugars 0.2g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If sour orange juice is unavailable, substitute with a mixture of half orange juice and half lime juice.

Keep the mojo warm, or rewarm it gently at the last moment before serving if desired.

Handle Scotch bonnet peppers with care; wear gloves to avoid transferring capsaicin to your eyes or other sensitive areas.

Keywords: mojo, cuban, marinade, sauce, garlic, scotch bonnet, cumin, sour orange, olive oil, vinegar, spicy, citrus, marination, dipping sauce, pork, chicken, flavorful, aromatic, tangy, quick
Read it online: https://www.chefs-mate.com/recipe/mojo/