This ‘sauce,’ mojo (MO-hoe), is ‘of the Creole Peoples,’ or those of Spanish decent, criollo (cre-OH-yo). You might find it bottled, but why bother, when you can make it yourself and have it taste SO much better?
Traditionally made with seville oranges, also known as bitter orange or naranja agria. If you aren’t able to find these at your local grocer, Hispanic, or Asian market, you can simply attempt a replica using 2 parts orange, 1 part grapefruit, and a half part lemon juice.
I used this sauce to make Cuban Fufu de Planatano, but it is also great as a marinade for meats, fish, and vegetables, or a dressing for salads or slaw. You can easily use it as a base and add a favorite fresh or ground chili, or brown sugar and a smokey element like liquid smoke, smoked salt, smoked pepper, chipotle, or smoked paprika for a BBQ flavor. It’s also similar to yuzu paste, and so would play very nicely into Japanese or Chinese dishes. … really any Asian cuisine. Adding a little slurry and sugar can make it into a great sauce for breaded and fried pork or chicken.
Mojo Criollo – Seville Orange Garlic Sauce
By: Semiserious Chefs
Makes: 1 cup
Ingredients:
- 1 cup seville/bitter orange juice
- OR 1/2 cup orange juice + 1/4 cup grapefruit juice + 2 T lemon juice
- 2 T finely minced garlic
- 1/4 t sea salt
- 1/4 t ground pepper
- 1/2 t oregano (Mexican oregano if preferred)
Directions:
- Shake all of the ingredients together in a jar with lid. Allow the flavors to marinade for 1 hour before use, if possible.
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