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Cuban Mojo

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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.

  1. 12 small garlic cloves, finely chopped
  2. Sea salt
  3. 1/4 cup fresh bitter-orange juice or lime juice (see Note)
  4. 1 1/2 teaspoons ground cumin
  5. 1/2 cup extra-virgin olive oil
  6. Freshly ground pepper
  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. Notes Bitter oranges, also called Seville oranges, are extremely tart. They are available at Latin markets. Serve With Grilled Vegetable Salad with Cuban Mojo.
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