Name: Mojo Sauce
Total time: 50 min
Cuisine: CaribbeanLatin America & Caribbean
Ingredients: 4 medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons); 2 teaspoons kosher salt; 1/2 cup olive oil; 1/2 teaspoon ground cumin; 1/4 cup distilled white vinegar; 1/4 cup fresh orange juice from 1 to 2 oranges; 1/4 teaspoon dried oregano; 1/8 teaspoon ground black pepper

Why This Recipe Works

To accompany our Cuban-style pork recipes, we wanted our Mojo Sauce to feature strong orange and garlic flavors that could hold their own alongside rich, savory pork. Grinding the garlic into a paste and cooking it briefly in olive oil mellowed its sharpness while bringing out subtle sweetness that melded well with the orange. Adding the cumin to the oil with the garlic helped release its warm, earthy aroma. White vinegar brought the citrus flavor closer to that of sour oranges, which are traditional in Cuban mojo sauce. This bright sauce is delicious with the smoky flavors of grilled meats.

Before You Begin

The sauce can be made while the cooked pork (see related recipes) is resting or up to a day ahead of time and refrigerated in an airtight container. If chilled, let the sauce come to room temperature before serving.

Instructions

Place minced garlic on cutting board and sprinkle with kosher salt. Using flat side of chef's knife, drag garlic and salt back and forth across cutting board in small circular motions until garlic is ground into smooth paste.

Heat olive oil in medium saucepan over medium heat until shimmering. Add garlic paste and cumin and cook, stirring, until fragrant, about 30 seconds.

Remove pan from heat and whisk in remaining ingredients. Transfer to bowl and cool to room temperature. Whisk sauce to recombine before serving.