Skip to main content

MOJO-a traditional Cuban sauce.

It is used as a marinade,a cooking sauce,table sauce and sometimes salad dressing.
  • 1/2 cup olive oil
  • 1-1 1/2 cups fresh orange juice
  • 1 cup fresh lime juice
  • 18 + or - cloves of garlic,peeled and smashed
  • 1 small onion,minced
  • 2 Tbsp dried leaf oregano
  • 2 Tbsp ground cumin
  • 1 Tbsp dried thyme
  • 1 or more Tbsp kosher salt
  • 1 Tbsp fresh ground black pepper
  • 1 Tbsp white pepper,ground
  • Optional : 1/2 cup dark rum,couple of bay leaves,a few minced jalapenos,a little allspice or cloves,chopped fresh parsley

Saute garlic in olive oil,just till it releases its flavor.
Stir in all other ingredients and bring to a low boil,reduce and simmer a few minutes.

Allow to come to room temperature and adjust salt and pepper to taste.

Store in a jar with a tight lid,refrigerate,shake well before using.

Like all sauces,I adjust the ingredients to what I have handy and who will be eating it.

Feel free to experiment to your tastes.
Original Post

Replies sorted oldest to newest

Tom et al.: Steve Raichlen's mojo recipe is just about the same. A couple of points:
1. He uses more lime juice than orange juice. 1/2 cup lime to 3 tbs orange juice.

2. He adds 3 tbs chopped cilantro. cool!
3. Frying the garlic is important.

Also, his marinade is a variant on the above. He makes a paste, as follows:
Mash together (blender):

2 heads garlic
2 tbs kosher salt
1 tbs oregano
1 tbs cumin
1 tbs blk pepper.

Mix in (Steve says "work in")to this paste:
1 cup juice (3/4 cup lime + 1/4 cup orange)
1/4 cup olive oil.

Rub that compound into the ham, forcing it into the slits you have made before hand.

Put the ham in a plastic bag and add:
1 cup juice (3/4 cup lime +1/4 cup orange)
1 cup dry sherry (how 'bout that!)
2 large onions sliced thinly
4 bay leaves.

Close the bag, and marinate overnight or longer, turning from time to time.

So, his marinade is jazzier than the straight mojo sauce.

Works good! Also Steve says Cubans don't go for the smokey taste of southern BBQ. So, go light on the wood. (I like it just fine.)

[The above remarks taken for The Barbecue Bible by Steven Raichlen]

Add Reply

Link copied to your clipboard.