(from Spanish mojo, "gravy, sauce" and criollo, "Creole")

A classic garlic-laden marinade from Cuba. If you can't find sour orange juice, you can usually order a bottle of mojo criollo that's already mixed and ready to use. Raúl Musibay, whose site icuban.com lists the following recipe, suggests that two parts orange juice to one part lemon juice and one part lime juice could also work.

20 cloves garlic
2 teaspoons salt
1.5 cups sour orange juice
1 cup minced onion
1 teaspoon oregano
1.5 cups Spanish olive oil

Mash the garlic and salt 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 the boiling point (of water!) and remove from the heat. Whisk in the garlic-and-sour-orange-juice mixture until well blended. Makes 1 liter (or 1 quart if you're so inclined).

Noder's notes: A bowl and a fork would probably work well if you don't have a mortar and pestle. Also, room temperature where mojo criollo is from is not 18C/65F; it's more like 27C/80F.

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