Recipe and comments by Sonia Martinez.
Use mojo sauce with Cuban sandwiches, boiled yucca, grilled seafood and meats, fried green plantain chips (tostones) and more. The authentic mojo is made with juice from sour oranges. It still has that little orangey taste, but its very acid and tart. You can come close by mixing equal amounts of freshly squeezed orange juice with lime juice. I prefer to add more lime juice than orange, as I like it very tart.
If you live in areas with large concentration of Latinos you will probably find bottled Mojo (Goya brand makes one) or their produce department might have the slightly bumpy, thick skinned sour oranges. I have seen recipes for mojo using cilantro in it, but that is not traditional to Cuban cuisine. This recipe makesone cup.
Prep Time: 5 minutes – Cook Time: 20 minutes – Total Time: 25 minutes