Mojo de AjoSteven Raichlen
Spanish Caribbean Garlic Citrus Sauce
In Miami, our food culture is firmly anchored in Latin America and the West Indies. Garlicky and tart, Mojo de Ajo is the quintessential taste of Miami.
Serve this recipe with Turkey Adobo.
Other Recipes from Episode 212: Miami Spice
Mojo de Ajo
- Yield: Makes 1 1/2 cups
- ¾ cup extra virgin olive oil
- 1 head garlic, cloves peeled and thinly sliced crosswise
- ½ cup finely chopped fresh mint or cilantro
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon sea salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- ¾ cup sour orange juice, fresh lime juice, or a mixture of the two
1: Heat the olive oil in a deep saucepan over medium heat. Add the garlic and fry until light golden brown, 2 minutes.
2: Stir in the mint, cumin, oregano, salt, and pepper and fry for 10 seconds.
3: Stand back and stir in the sour orange juice: the sauce will hiss and bubble. Increase the heat to high and boil the sauce until blended and mellow, 3 minutes, stirring well. Correct the seasoning, adding salt and pepper to taste.
4: Serve the sauce warm or at room temperature. (Re-stir it before serving.) Store any excess in a Ball jar in the refrigerator. Let it warm to room temperature and shake well before serving.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.