Cuban Mojo Marinade

This mojo marinade is packed with endless flavour, it's citrusy, garlicky with a sour zest. A marinade that is multi purpose and can be used for poultry,white/red meat and seafood. It takes less than 15 minutes to prepare a batch of mojo for all your culinary delights.

Course Extra

Cuisine Cuban

Prep Time 15

Total Time 15

Servings jar

Calories 226kcal

Author Charla

Ingredients

1 ½ cup orange juice
½ cup lime juice
½ a small onion
a head of garlic approximately 10 cloves
2 teaspoon black pepper
2 teaspoon oregano
1 teaspoon cumin see notes for substitute if you don't like cumin or use less
¼ cup olive oil
pink salt to taste

Instructions

Grab a mortar and pestle (or just a food processor or grinder) and proceed to mash the onion and garlic until they are soft and mushy
Transfer the onion/garlic mixture to your jar/container
Place the orange juice, lime or lemon juice, olive oil, black pepper, cumin, pink salt and oregano in a container/mason jar.
.Give it a good shake, do a taste test and adjust the flavours if needed and refrigerate.

Notes

If you can't get hold of sour oranges, use lemon and lime or one or the other.
Feel free to jazz things up by adding some jalapenos or cilantro instead.
Play around with the herbs and spices. If you don't like cumin use another spice like caraway or paprika instead
Use this to marinate red/white meat, poultry or seafood
Store your marinade in the freezer or fridge according to how/when you intend to use it.
If freezing the meat and marinade I would advise allowing the meat to infuse the mojo first then freeze it down.
If you don't have a mortar and pestle use a grinder, food processor or garlic crusher.
If you want your onion and garlic coarse then simply chop them up instead and don't crush them.
It's normal for the olive oil to be suspended at the top, just mix it up before using it each and every time or blitz in the food processor/blender for 3 seconds.
This recipe should fill a mason jar to the very top.

Nutrition