Description
A splendid combination of fresh citrus juices, snappy garlic, verdant herbs and sultry spices–mojo is as simple to make as it is pleasurable to eat.
free from: gluten + soy + dairy + peanuts + tree nuts + shellfish + fish
Ingredients
1 ¾ cups freshly squeezed Valencia orange juice
¼ cup freshly squeezed lime juice
2 tbsp. freshly squeezed lemon juice
8-10 garlic cloves, peeled
½ cup Spanish extra-virgin olive oil
2 heaping tbsp. fresh parsley, minced
½ tsp. crushed red pepper flakes (optional)
¼ tsp. oregano
sea salt + cracked white pepper, to taste
Instructions
Place the garlic cloves into a mortar + pestle. Mash the cloves to break them up. Add a pinch of coarse kosher salt and continue to crush the garlic into a paste. Set aside.
Warm the olive oil in a small saucepan set over low heat. Once the oil is warm, add the garlic paste. Stir well to combine and steep in the oil for 4-5 minutes. Add the crushed red pepper flakes, if using, and the oregano. Stir well.
Remove from heat and cool slightly to room temperature. Whisk in the fresh citrus juices, sea salt and white pepper. When ready to serve, whisk in the minced parsley. Serve immediately.
Notes
brujo notes:
If your garlic turns green or blue, don’t lose sleep over it. It’s still safe to eat and this natural occurrence doesn’t affect it’s flavor in any way. This reaction is caused by naturally occurring sulfur and enzymes in the garlic cloves interacting with each other. Sometimes the color change happens, sometimes it doesn’t. Shifts in temperature, pH or the age of your garlic can come into play here. The best way to avoid any discoloration is to use the freshest garlic possible, so try to make this recipe in as short a time after buying it as possible. Another fix is to blanche the peeled garlic cloves first. Try putting them in hot water for a short time, which can slow the interactions between the enzymes. (Make sure you cool the cloves completely before mashing and making the garlic paste).
The easiest way to peel garlic cloves is to hold the handle of a knife with one hand, lay the side of the blade of a knife flat on the garlic clove, making sure that the clove is close to the handle of the knife. Then, slap the heel of your palm down on the blade and the peel will come away from the clove. Don’t slap too hard or you’ll smush the clove. (See the photos in the article for the procedure in action.)
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: gluten-free hoodoo, sauces + spells + marinades + dips, plant-based voodoo
- Cuisine: Cuban
Keywords: cuban marinade, cuban mojo, dips, garlic, marinade, mojo, olive oil, sauces, table mojo, citrus, three citrus table mojo
