Cuban Mojo

Mojo (pronounced mo-ho) is the Spanish name for a number of Latin sauces made with vinegar or citrus juice and garlic. It is a traditional accompaniment to the starchy root vegetables of the Hispanic Caribbean.


Slideshow: Healthy Grilling Recipes


  • Servings: MAKES 1 CUP
KEY: Summer, Fast - Column, Barbecue/Cookout, Father's Day, Caribbean, Cuban, Latin American, Sauces & Condiments, Basic/Easy, Fast, Make Ahead

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  • 12 small garlic cloves, finely chopped
  • Sea salt
  • 1/4 cup fresh bitter-orange juice or lime juice (see Note)
  • 1 1/2 teaspoons ground cumin
  • 1/2 cup extra-virgin olive oil
  • Freshly ground pepper

How to make this recipe

  1. In a mini food processor or blender, pulse the garlic with a generous pinch of salt until finely chopped. Blend in the bitter-orange juice and cumin and process until fine, about 30 seconds. With the machine on, slowly add the oil in a thin stream until the mojo is emulsified. Season the mojo with pepper and serve immediately.

Make Ahead

The mojo can be refrigerated for up to 4 days.


Bitter oranges, also called Seville oranges, are extremely tart. They are available at Latin markets.

Contributed By Published August 2000

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