Cuban Mojo Sauce

Name: Cuban Mojo Sauce
Prep time: 15 min
Total time: 15 min
Yield: 3/4 cup, 8 serving(s)
Ingredients: 6 medium garlic cloves; 1/2 teaspoon lime zest; 3 tablespoons fresh lime juice; 1/4 teaspoon orange zest; 2 tablespoons fresh orange juice; 3/4 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 cup extra virgin olive oil; fresh ground black pepper; 1 tablespoon cilantro, minced (I omit)

Submitted by SassyStew

"This is a tangy garlic garlic-citrus sauce that is as beautiful to serve as it is to eat. I serve this along side sweet potato empanadas and carnitas. The recipe is from Sara Perry's "Everything Tastes Better with Garlic" by way of the Best American Recipe series. All of the ingredients should be fresh."

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Ready In:: 15mins
Ingredients:: 10
Yields:: 3/4 cup
Serves:: 8

ingredients

6 medium garlic cloves
¹⁄₂ teaspoon lime zest
3 tablespoons fresh lime juice
¹⁄₄ teaspoon orange zest
2 tablespoons fresh orange juice
³⁄₄ teaspoon ground cumin
¹⁄₂ teaspoon salt
¹⁄₂ cup extra virgin olive oil
fresh ground black pepper
1 tablespoon cilantro, minced (I omit)

directions

Blend the garlic, zest, juice, cumin and salt in a blender until the garlic is finely chopped.
With the machine running, slowly add the oil in a thin stream until emulsified.
Transfer to a small bowl and season to taste with pepper.
Stir in the cilantro.
The mojo can be made up to four days ahead, covered and refrigerated. Bring to room temperature before serving.

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RECIPE SUBMITTED BY

SassyStew

I read cookbooks like they are novels. I would be hard pressed to pick a favorite, but I love all of Nigella Lawson and Jamie Oliver's books as well as the Best American Recipe series. The book that I couldn't live without though, is the one I started in a notebook at age 15 while I was an exchange student in New Zealand. I am a research fanatic, and have to review at least five recipes for a dish before I decide which one to use. More often than not, I use elements from multiple recipes. My husband and I welcomed a little girl in December of 2006, and I am having a great time making her baby food. I am looking forward to teaching her how to cook and love food as much as I do. I have lost about 50 pounds since giving birth (gained 20 with the pregnancy) and feel very fortunate that this is the case - especially since I have not been working on if very diligently. My weight loss and my daughter have inspired me to try and eat in a healthier way, by using fewer processed ingredients and more whole foods. I am opposed to artificial ingredients such as Splenda. I am a Flight Attendant by profession (which is where sassySTEW comes in - although it could also apply to cooking). I do event coordinating and some catering on the side. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view&current=newtaginethbanner.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/newtaginethbanner.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">

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