Mojo Marinade

[CodingQueen]

This is a traditional Cuban Mojo Marinade.

Ingredients:
3 heads garlic
2 teaspoons salt
1 teaspoon black peppercorns (whole)
1 1/2 cups juice made from sour oranges (or 1 cup orange juice & 1/2 cup lemon juice & 1/2 cup lime juice)
1 cup minced onion
2 teaspoons oregano
1 cup Spanish olive oil

Directions:
Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
Stir in juice.
Allow to sit for at least 30 minutes or longer at room temperature.

If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.

Add onion & oregano.
Allow to sit for at least 30 minutes or longer at room temperature.
In a saucepan heat olive oil to medium hot & then remove from heat.
Whisk oil in garlic-juice mixture, until well blended.
Stores for at least a week in the refrigerator.

[Victoria]

CQ,

Do you really use 3 heads of garlic?  If so, how big should they be? Also, is Spanish olive oil different from others?

[CodingQueen]

VickiLynn,

Yes, you use 3 heads of garlic, small to average size.

Spanish olive oil is from Spain, of course. You don't have to use it. You can use another origin such as Italy but I find that olive oil is like wine. If you're going to make something that contains ingredients from a certain Country then it's best to use the wine or, in this case, the olive oil from that region. Cuban cuisine is very similar to Spanish except it has been heavily influenced by African dishes.

Just make sure it's a good quality olive oil whatever you decide to use.

CQ

[VickiLynn]

CQ,

Thanks for the recipe and also the advice on the olive oil.