Garry Howard 
BBQ List
1/18/01


We are talking about the commercial variety like Goya brand. Mojo is one
of those things with a lot of variations in the recipes. Most of the
recipes I have found have oil in them. Here are a couple:

Mojo Criollo
(Makes 1 cup)

1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup fresh sour orange juice or lime juice
1/2 teaspoon ground cumin
salt and freshly ground black pepper, to taste

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Cuban Marinade 
         
Jorge: There are many variations of mojo. It is the signature marinade
of Cuba and it finds its way into many different dishes. 
Glenn: The key element is sour orange, an almost bitter orange that
grows throughout Cuba. Many Cubans brought the sour orange to South
Florida, where it also flourishes.

Jorge: This is the mojo we use when we are roasting a pig. You can cut
the recipe as needed, just keep the same proportions.
 
This is the one we use when we are roasting a pig: 

20 cloves garlic 
2 teaspoons salt 
1 and 1/2 cups sour orange juice 
(If you can't get sour orange juice in your area, order by clicking the
link above.) 
(In a pinch, use two parts orange to one part lemon and one part lime) 
1 cup minced onion 
1 teaspoon oregano 
1 and 1/2 cups Spanish olive oil 

Mash garlic and salt into a paste, using a mortar and pestle. Stir in
sour orange juice, onion, and oregano. Let sit at room temperature for
30 minutes or longer.

In a saucepan, heat olive oil to the boiling point and remove from the
heat. Whisk in the garlic-orange juice mixture until well blended. Makes
1 quart

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Creole Garlic Sauce (Mojo Criollo)

6 to 8 cloves garlic 
1 teaspoon salt 
1 medium-size onion, very thinly sliced 
1/2 cup sour (Seville) orange juice or 1/4 cup sweet orange juice and
1/8 cup each fresh lime and lemon juice     

1 Using a mortar and pestle or a food processor, crush the garlic with
the salt to form a thick paste. 
2 In a mixing bowl, combine the garlic paste, onion, and juice, and let
the mixture sit at room temperature for 30 minutes or longer. 
3 Minutes before you are ready to serve the mojo, heat the oil over
medium-high heat in a medium-size pan until it is very hot, add the
garlic mixture (do this quickly because it will splatter0, stir, and
serve immediately. To reheat, simmer over low heat until heated through,
6 to 8 minutes. The sauce keeps several weeks refrigerated. 

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Jim Morressie
BBQ List
3/25/02

Bruce:
Similar to the Mojo:

Title: Salsa Cubano Barbecue Sauce
Categories: Bbq sauces
      Yield: 1 servings

      1 md White onion, chopped
      5 cl Garlic, chopped
    1/2 c  Sour orange juice < OR >
    1/3 c  Lime juice (see note)
    1/2 ts Oregano
    1/2 ts Cummin seeds
    1/4 ts Salt
    1/2 c  Water

  Put onions, garlic, orange juice (or lime juice) and water in   a blender.
Set blender on "liquify" setting and process.   Crush all dry ingredients
togather and add them to blender. Process for one minute more. Marinate meat
(chicken, beef, pork or fish) for at least one hour in mixture. It is better
to marinate meats overnight. Brush meat frequently with the sauce while
cooking.....Makes 2 Cups.

Jim
Chief Cook
  
 