The Cuban version of Mojo Sauce is made from olive oil, bitter orange juice and garlic.
It can be used as a marinade, a dip or a sauce.
As a marinade, it is used on pork, chicken, lamb, or goat. Most recipes ask you to marinate whatever meat you are marinating in Mojo Sauce for 4 hours.
“Mojo Criollo” adds dried oregano.
American take-off versions include mango-ginger Mojo, and sun dried tomato Mojo.
You can buy both traditional and fusion-food versions ready-made in bottles.
For the bitter orange juice, equal portions of freshly-squeezed orange juice and freshly-squeezed lime juice.
Pronounced “mo ho.”