That happened to me this week when I had my first encounter with a Cuban marinade called MOJO. I nearly cried with excitement. Oh. My. Goodness, it is that good!
We're all about big flavors around here and this little marinade/sauce/nectar from Heaven concoction is so dang yummy! It even freezes well, so if you’re making it, you might as well go for a big batch!
Traditionally made with sour oranges, which aren't terribly common up here in my alpine neck of the woods, this recipe uses a good substitute mix of lime and orange juices. But if you can get the real thing, do. . .I bet it's awesome!
When researching what, exactly, it's used on, I discovered that it's good for just about everything. . .pork, fish, duck, chicken. . .prawns. It makes an awesome marinade for all of this and a delicious sauce, too.
When we were making this the first time, however, my girls and I discovered a fantastic alternative use, too: It is an AWESOME dip for fresh, warm sourdough bread! To. Die. For!
Make a batch yourself, and see. . .with its fresh and citrusy taste, it’s perfect for summer!
|With the onions, garlic and peppercorns|
- 1 1/2 heads garlic
- 1 teaspoons kosher or sea salt
- 1/2 teaspoon black peppercorns
- 3/4 cups sour orange juice (Or, if you don't have access to sour oranges, use equal parts orange and lime)
- 1/2 cup onion, cut into chunks
- 1-2 teaspoons fresh oregano leaves
- 1/2 cup good quality olive oil
|Be careful with the hot oil!|
- In a food processor, mince garlic until fine and remove to a small bowl
- Add onions, salt, and peppercorns and pulse until completely minced into a paste, scraping sides as you go
- Add sour orange juice (or orange and lime juice)
- Whiz together until well incorporated and there are no large bits left
- Leave at room temperature for 45 minutes
- In a medium saucepan, heat olive oil until hot, but not smoking
- Add garlic and cook until just browning, but not burned or it will taste bitter
- Remove from heat
- Carefully whisk in the orange juice mixture until well blended
- Add fresh oregano and stir well
- Store in a tightly lidded jar
- Or use what you need and freeze the rest
|Add oregano and you're ready to go!|
|We went for pork chops and it was FANTASTIC!!|