Ingredients:
1/2 cup olive oil
8 cloves garlic, minced
3/4 cup fresh lime, grapefruit or pineapple juice
3/4 teaspoon ground cumin
Salt and ground black pepper to taste
Instructions:
The national table sauce of Cuba, Mojo is a colorful version of a basic vinaigrette. Traditionally made with the fresh juice of the sour orange, it can also be made with fresh lime juice and, for variation, grapefruit or pineapple juice. Unlike most vinaigrettes, Mojo is briefly cooked to bring out the full flavor of the garlic. Choose plump, firm heads of cloves with tight, papery skins. Avoid cloves with brown spots or green sprouts. To mince garlic, slice a peeled clove lengthwise, cut through once or twice horizontally, then chop crosswise into very fine pieces.
Using caution when adding the juice to the hot oil, as it may splatter. A deep saucepan is a wise precaution. Mojo can be stored for a few days, but is best when fresh.
Heat oil in a saucepan over medium heat. Add garlic and cook until fragrant but not browned, 20-30 seconds. Remove from heat and let cool 5 minutes. Carefully stir in and bring to a boil the lime juice, cumin, salt and pepper. Let cool and serve at room temperature. This sauce will keep, covered and refrigerated, for up to 3 days.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
