Serving

Mojo - Cuban California
Cuba / California
  -   Mojo
Makes
Effort:
Sched:
DoAhead:  
9 oz  
**
10 min  
Yes
Cuban restaurants in Los Angeles, and probably elsewhere in California, provide this Mojo as a dip and table condiment, and use it as a sauce on fried chicken. Finished in a blender, it looks different from the Cuban Mojo used in Florida, but tastes like Mojo. This one seems to take much less time, unless you count getting out the blender, disassembling and cleaning it, and putting it away.



5
1/2
2
1/2
1/3
2/3
cl
c
T
c
t
t
Garlic
Olive Oil, ExtV
Vinegar, white
Bitter Orange juice (1)
Pepper, black
Salt
Make   -   (10 min)
  1. Squeeze ORANGE JUICE.
  2. Peel GARLIC and place in blender with Olive Oil and Vinegar. Blend until smooth.
  3. Slowly pour in Orange Juice while continuing to blend, then add Pepper and Salt.
  4. This Mojo will keep about a week refrigerated in a tightly sealed jar.
NOTES:
  1. Bitter Orange Juice:   [Sour Orange] This is the juice of Seville Oranges. They are fairly dry, so you need almost 2 pounds to make 1 cup juice. Unfortunately, here in Los Angles, these are available only seasonally. If you can't get them, use 2/3 regular orange juice and 1/3 lemon juice. For details, see our Bitter Orange page
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
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