Mojo – Cuban Marinade
- 1 1/2 heads garlic
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 3/4 cup sour orange juice
- (In a pinch, use one part orange to half part lemon and half part lime)
- 1/2 cup minced onion
- 1 teaspoon oregano
- 1/2 cup Spanish olive oil
Adapted from google.com
The mojo with oil marinade is best for chicken, duck, fish, and so on. The oil prevents the meat from losing fat and moisture.
Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer.
In a saucepan, heat olive oil to medium hot (approximately 220 degrees F) and remove from heat. Carefully whisk in the garlic-orange juice mixture (prepared above) until well blended.