Mojo Recipe

Prep garlic and herbs

Peel the garlic cloves. If using fresh oregano, remove leaves from stems and roughly chop. Measure out dried oregano, cumin, salt, pepper and red pepper flakes.

Make garlic paste

On a cutting board, sprinkle the coarse sea salt over the garlic cloves. Using the flat side of a chef's knife, press and scrape repeatedly to smash the garlic and salt into a rough paste. Continue until a smooth paste forms (about 1–2 minutes).

Combine citrus and aromatics

In a medium mixing bowl, whisk together the orange juice and lime juice. Add the garlic paste, chopped fresh oregano (or cilantro if using), ground cumin, dried oregano, black pepper and red pepper flakes. Whisk to combine.

Emulsify oils into sauce

Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the sauce. Once half the olive oil is incorporated, whisk in the vegetable (neutral) oil and continue until fully combined and slightly thickened. If using a blender or food processor: put citrus, garlic paste, herbs and spices in the jar and pulse while streaming in the oils to create a smooth emulsion.

Taste and adjust seasoning. Add the 1/2 tsp salt (or adjust to taste). If you want a brighter note, stir in 1 tablespoon white rum (optional). Let the mojo sit at room temperature for at least 15–20 minutes to allow flavors to meld. For deeper flavor, refrigerate for 1–12 hours and bring back to room temperature before serving.

As a sauce or condiment

Serve mojo at room temperature alongside roasted or grilled meats (pork, chicken), fish, boiled potatoes (papas arrugadas), crusty bread, or drizzled over vegetables. Spoon into a small bowl and garnish with chopped cilantro and lime wedges.

As a marinade

To use as a marinade, place protein (about 1–1.5 kg / 2–3 lb) in a shallow dish or resealable bag and pour enough mojo to coat (about 1/2–3/4 cup). Marinate in the refrigerator 1–6 hours (avoid overnight for delicate fish). Remove from fridge 20–30 minutes before cooking and discard used marinade or boil it for 2–3 minutes if you plan to use it as a sauce.

Storage

Store mojo in an airtight container in the refrigerator for up to 5 days. If oil solidifies, bring to room temperature and whisk before using. Shake or re-whisk before serving.