Puerto Rican Mojo Criollo

Ingredients

• 0.5 cup water
• 0.5 cup olive oil
• 8 garlic (8 to 10 cloves, finely chopped.)
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp oregano
• 0.5 tsp black pepper
• 0.5 cup cilantro (Use approximately half a cup of leaves, without the stems.)
• 0.667 cup sour orange (As a substitute, use orange juice with a little lemon juice, or grapefruit juice.)

Steps

1. 1

   Finely chop the garlic cloves and remove the stems from the cilantro, leaving only the leaves.

2. 2

   Place the olive oil and garlic in a small saucepan.

3. 3

   Heat the mixture over very low heat for approximately 2 minutes so the oil absorbs the garlic flavor. Do not let it boil, and do not allow the garlic to cook or brown; it should remain white to prevent a bitter flavor.

4. 4

   Add the water to the saucepan.

5. 5

   Add the salt, cumin, oregano, black pepper, cilantro, and sour orange. Mix until all the ingredients are well combined.

6. 6

   Transfer the mojo to a jar or storage container.

7. 7

   Store the mojo in the refrigerator. It can be kept for approximately one week and used to marinate meats.

Notes

The author states that the mojo is 100% natural and contains none of the additives or colorings found in some commercial versions. The amount prepared can be used almost entirely to marinate one piece of meat. The transcript does not specify a resting time or detailed marinating instructions.

Nutrition per serving

• sauce
• marinade
• seasoning
• Puerto Rican
• Caribbean
• dairy-free
• vegan
• vegetarian