Cuban Mojo Marinade
Learn how to make this Cuban staple called mojo marinade. A perfect blend of citrus, garlic with herbs and spices.
Servings 1 jar
- 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
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, lime, lemon, 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.
- If you can't get hold of 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 marinate red/white meat, poultry or seafood
- Store your marinate 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 infused in 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 the it in the food processor/blender for 3 seconds.
- This recipe should fill a mason jar to the very top.
Calories: 226kcal | Carbohydrates: 55g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 1025mg | Fiber: 4g | Sugar: 34g | Vitamin A: 873IU | Vitamin C: 222mg | Calcium: 158mg | Iron: 4mg