Peel and roughly chop the garlic cloves. Wash and coarsely chop the cilantro and parsley, removing any large stems. Measure out the juices, oils, and dry seasonings so everything is ready.

Crush garlic

Place the chopped garlic and 1/4 teaspoon of the sea salt into a mortar and pestle or the bowl of a small food processor. Crush or pulse the garlic until it forms a rough paste. If you prefer a very smooth sauce, continue until nearly pureed.

Blend herbs and liquids

Add the chopped cilantro and parsley to the garlic paste (or food processor). Pour in the orange juice, lime juice, and white vinegar. Pulse until the herbs are finely chopped and incorporated.

Emulsify with oils

With the processor running (or using a whisk if working by hand), slowly stream in the olive oil followed by the vegetable oil to create an emulsion. Stop to scrape down the sides as needed so the mixture is uniform and slightly thickened.

Season and finish

Add the ground cumin, dried oregano, smoked paprika, remaining sea salt, black pepper, and red pepper flakes. Pulse or stir to combine. Taste and adjust: add up to 1 tablespoon more lime or orange juice for brightness, or up to 1/2 teaspoon more salt if needed.

Rest and store

Let the mojo sit at room temperature for 15–30 minutes to allow flavors to meld. Use immediately as a marinade, sauce, or finishing drizzle. Store leftover mojo in an airtight container in the refrigerator for up to 5 days. If oil solidifies in the fridge, bring to room temperature and whisk before using.