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Homemade Mojo




Source of Recipe


MIami Herald: Cooks Corner


Recipe Introduction


One of the first things I added to my Miami pantry was mojo, essential for palomilla steaks, roast pork, tropical grilled chicken and fish. I make my own when I have time, but always have a bottle of commercial mojo on hand. This is a recipe I've refined over the years. Some cooks add chopped onion, some use more cumin, and my friend Jim crumbles in dry chipotle peppers to make a mojo so fiery your eyes will water. You can omit or cut back on the oil, but you need it when basting lean fish or poultry to keep it from drying out.



List of Ingredients




• 2 cups sour orange juice (from 5 to 8 oranges) or 1 cup each regular orange and lime juices

• Juice of 1 lime

• 6 to 8 garlic cloves

• ½ cup olive oil

• 2 teaspoons salt

• 1 teaspoon cumin

• 2 teaspoons oregano

• ¼ cup finely snipped parsley or cilantro




Recipe



Combine citrus juices. Peel garlic and mash well; blend with the oil. Add to juices along with salt, cumin, oregano and parsley. Place in a bottle with a tight-fitting lid and refrigerate at least a day, shaking from time to time, before using. Makes about 2 ¾ cups.