There are many, many recipes for Cuban-Style Mojo. Some use naranja agria (sour orange) or dried herbs. I like this particular recipe because it is so easy and tastes so fresh. This recipe is an adaptation of the mojo made by my grandmother, who is from a small town in the province of Pinar Del Rio, in western Cuba. I usually use this delicious sauce on top of boiled yuca and as a dipping sauce for fried yuca, fried malanga or fried green plaintains (tostones). But it is very versatile and can be used to dip other vegetables in, as a marinade or sauce for meat, fish or chicken, or even mixed into a side dish of rice..
Ingredients: [‘olive oil’, ‘lime juice’, ‘garlic’, ‘ground cumin’, ‘fresh oregano’, ‘sea salt’]
Quantity of Ingredients: [“3/4 cup good quality olive oil (preferably Spanish)”,”1 1/2 cups freshly squeezed lime juice”,”3 -4 tablespoons minced garlic”,”1 tablespoon ground cumin”,”1/2 cup fresh oregano, chopped “,”1 1/2 teaspoons sea salt”]
Number of Servings: 8
Steps: [‘Make sure you use freshly minced garlic for this recipe! Blend all ingredients with wire whisk. Place in a covered container (preferably glass) refrigerator for one hour so that the flavors may blend and intensify prior to use. Keeps for 2-3 days in refrigerator.’]