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Mojo (cuban Garlic-cumin-citrus Sauce)

Yield: 1 1/2 cups

Ingredients and directions for this recipe

1/2 c Olive oil 1 ts Ground cumin
6 lg (to 8) garlic clove(s) 1/2 ts Dried oregano
Very thinly sliced 2 ts Salt or to taste
Or finely chopped 1 ts Black pepper
2/3 c Sour orange juice 3 tb Chopped cilantro
Or lime juice Or flat-leaf parsley

Heat the olive oil in a deep saucepan over medium heat. Add the
garlic and cook until fragrant and a pale golden brown. Do not let
brown too much, or the garlic will become bitter.

Stir in the lime juice, 1/2 cup water, cumin, oregano, salt and
pepper. Be careful; the sauce may sputter. Bring the sauce to a
rolling boil. Correct the seasoning, adding salt and pepper to taste.
Let cool to room temperature, then stir in the cilantro.

Store in an airtight container in the refrigerator; it will keep for
several weeks. Shake well before using.

The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 44

See also:
Previous recipe Mojo (cuban Garlic-citrus Sauce)
Next recipe Mojo (garlic Cirtrus Sauce)

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