Mojo Marinade

Mojo Marinade

Tangy citrus and garlic marinade with a hit of cumin and fresh oregano.

Total 13 min Makes 16 oz Calories 95/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This Cuban-style mojo marinade blends sour orange and lime juice with plenty of garlic, cumin, and oregano for a bright, punchy base that tenderizes pork, chicken, or seafood. Whisk it together in minutes and use it to soak meats before grilling or roasting, or drizzle any extra over rice and vegetables.

Ingredients

  • 1/2 cup fresh sour orange juice (or 1/3 cup orange juice plus 2 tablespoons lime juice)
  • 1/4 cup fresh lime juice
  • 1/3 cup olive oil
  • 8 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 small white onion, thinly sliced
  • 2 tablespoons fresh cilantro, chopped

Method

  1. In a small saucepan, heat the olive oil over medium-low heat and add the minced garlic. Cook, stirring constantly, until fragrant and just softened, about 1 minute, taking care not to let it brown.

  2. Stir in the cumin, oregano, salt, black pepper, and red pepper flakes and cook, stirring, for 30 seconds to bloom the spices.

  3. Remove the saucepan from the heat and carefully whisk in the sour orange juice and lime juice, letting the mixture bubble and steam as it combines.

  4. Let the warm mixture cool for 5 minutes, then pour it into a jar or bowl with the sliced onion and cilantro.

  5. Whisk or shake well to combine before using to marinate pork, chicken, or seafood, or store covered in the refrigerator for up to 5 days.

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    Mojo Marinade

    This Cuban-style mojo marinade blends sour orange and lime juice with plenty of garlic, cumin, and oregano for a bright, punchy base that tenderizes pork, chicken, or seafood. Whisk it together in minutes and use it to soak meats before grilling or roasting, or drizzle any extra over rice and vegetables.

    13 min 16 oz 95 cal

    Ingredients

    • 1/2 cup fresh sour orange juice (or 1/3 cup orange juice plus 2 tablespoons lime juice)
    • 1/4 cup fresh lime juice
    • 1/3 cup olive oil
    • 8 garlic cloves, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon red pepper flakes
    • 1/2 small white onion, thinly sliced
    • 2 tablespoons fresh cilantro, chopped

    Method

    1. 1

      In a small saucepan, heat the olive oil over medium-low heat and add the minced garlic. Cook, stirring constantly, until fragrant and just softened, about 1 minute, taking care not to let it brown.

    2. 2

      Stir in the cumin, oregano, salt, black pepper, and red pepper flakes and cook, stirring, for 30 seconds to bloom the spices.

    3. 3

      Remove the saucepan from the heat and carefully whisk in the sour orange juice and lime juice, letting the mixture bubble and steam as it combines.

    4. 4

      Let the warm mixture cool for 5 minutes, then pour it into a jar or bowl with the sliced onion and cilantro.

    5. 5

      Whisk or shake well to combine before using to marinate pork, chicken, or seafood, or store covered in the refrigerator for up to 5 days.