Ingredients:

  • 1/4 cup Sour Orange Juice (Naranja Agria)
  • 1/2 cup Fresh Orange Juice
  • 1/4 cup Fresh Lime Juice
  • 1/4 cup Water or low-sodium Stock
  • 20 large Fresh Garlic Cloves (about 4 oz), finely minced
  • 1 cup Extra Virgin Olive Oil
  • 5 tsp Kosher Salt (or Sea Salt)
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano (Cuban or Mexican style)
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 tbsp Fresh Cilantro or Parsley, finely chopped (optional, for finishing)

Instructions:

  1. Prepare the Citrus Base: Combine the sour orange juice, fresh orange juice, lime juice, and water/stock in a medium, non-reactive bowl. Add the salt and black pepper and stir briefly. Set aside.
  2. Temper the Garlic: Pour the olive oil into a heavy-bottomed saucepan and heat gently over medium-low heat. Once warm (it should shimmer slightly), add all the minced garlic.
  3. Infuse the Oil: Reduce the heat to low and cook the garlic for 3 to 4 minutes, stirring constantly. Crucially: Do not allow the garlic to brown or crisp; it should look pale yellow and fragrant. Turn off the heat immediately.
  4. Bloom Spices: Stir the ground cumin and oregano into the hot oil. The residual heat will 'bloom' the spices, intensifying their flavor.
  5. Combine and Emulsify: Carefully pour the hot, infused oil and garlic mixture directly into the bowl with the cold citrus juice base. Whisk vigorously for 30 seconds to help the mixture slightly emulsify.
  6. Rest and Finish: Taste and adjust salt if necessary. Stir in any chopped fresh herbs (cilantro/parsley). Cover the bowl and let the Mojo rest at room temperature for at least 30 minutes to allow the bold flavors to fully marry before using as a marinade or sauce.