Cuban Citrus and Garlic Mojo
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Gently cooked garlic in olive oil, brightened with orange and lime juice, cumin and oregano, cooled and finished with fresh herbs.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Soften the garlic. Put the oil in the saucepan over medium-low heat, add the garlic slices and cook for 2-3 min, stirring, until fragrant and only just turning pale gold. Darker garlic tastes bitter, so watch it closely.
- 2
Add the citrus. Lift the pan off the heat and pour in the orange juice, zest and lime juice with the cumin, oregano, salt and pepper. Stand back, as the hot oil will spit.
- 3
Bring to a simmer. Return the pan to the heat and bring it just to a simmer, then take it off straight away. A brief simmer softens the raw garlic and blends the flavours without dulling the citrus.
- 4
Cool and finish. Pour into the jug and leave to cool completely, about 20 min. Stir in the chopped coriander or parsley.
- 5
Serve. Stir well, as the oil separates, then spoon over fried or boiled yuca, roast chicken, grilled fish or chips.
Storage
Keep in a sealed jar in the fridge for up to 4 days. The oil firms when cold, so let it stand at room temperature for 15 min and shake before using. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- chopping board
- knife
- zester
- small saucepan
- heatproof jug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 97 kcal |
| Protein | 0.4 g |
| Carbohydrate | 3.3 g |
| of which sugars | 1.5 g |
| of which free sugars | 1.4 g |
| Fat | 9.5 g |
| of which saturates | 1.3 g |
| Fibre | 0.2 g |
| Salt | 0.55 g |
Protein per 100 kcal
0.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
