Cuban Mojo Sauce
By Andrew JanjigianPublished on November 13, 2019
Time
15 minutes, plus 15 minutes cooling
Yield
Serves 4 to 6 (Makes 1 cup)
Ingredients
2 tablespoons extra-virgin olive oil 6 garlic cloves, minced1 teaspoon grated lime zest plus ¼ cup juice (2 limes)1 teaspoon ground cumin 1 teaspoon dried oregano ¾ teaspoon table salt ½ teaspoon grated orange zest plus ½ cup juice¼ teaspoon red pepper flakes
Before You Begin
This sauce can be refrigerated for up to 24 hours. If refrigerated, let the sauce come to room temperature before serving.
Instructions
- Combine all ingredients in small saucepan, bring to simmer, then remove from heat and let cool completely before serving.
Time
15 minutes, plus 15 minutes coolingYield
Serves 4 to 6 (Makes 1 cup)Ingredients
Ingredients
Ingredients
Why This Recipe Works
This robustly flavored Cuban sauce makes a great dip for grilled steak, chicken, or pork. It's also the classic accompaniment to fried or boiled yuca. A generous amount of garlic, its bite tempered by the acid from lime and and orange juices, along with a large pinch of red pepper flakes, give this sauce plenty of zing.
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