Mojo Sauce

Ingredients

• 4 tsp garlic (Medium cloves; minced or pressed through a garlic press)
• 2 tsp kosher salt
• 0.5 cup olive oil
• 0.5 tsp ground cumin
• 0.25 cup distilled white vinegar
• 0.25 cup fresh orange juice (From 1 to 2 oranges)
• 0.25 tsp dried oregano
• 0.125 tsp ground black pepper

Steps

1. 1

   Place the minced garlic on a cutting board and sprinkle it with the kosher salt. Using the flat side of a chef's knife, drag the garlic and salt back and forth across the board in small circular motions until the garlic is ground into a smooth paste.

2. 2

   Heat the olive oil in a medium saucepan over medium heat until shimmering.

3. 3

   Add the garlic paste and ground cumin to the saucepan. Cook, stirring, until fragrant, about 30 seconds.

4. 4

   Remove the saucepan from the heat and whisk in the distilled white vinegar, fresh orange juice, dried oregano, and ground black pepper.

5. 5

   Transfer the sauce to a bowl and cool it to room temperature.

6. 6

   Whisk the sauce to recombine before serving.

Notes

The sauce can be made while cooked pork is resting or up to 1 day ahead. Refrigerate it in an airtight container, and let it return to room temperature before serving if chilled. The source notes that the sauce is also delicious with smoky grilled meats.

Nutrition per serving

• sauce
• condiment
• Caribbean
• Cuban
• vegetarian
• gluten-free
• dairy-free
• make-ahead