Sour Orange Mojo Recipe

16 Oct

My recent blog on Jose’s Cuban Restaurant raised questions about the mysterious Sour Orange. A picture of this bumpy looking fruit can be seen above. We have also included a recipe for Sour Orange Mojo marinade. This stuff will truly wake up chicken or pork. Give it a try.

6 cloves garlic, roughly chopped
1 Scotch bonnet chili, stemmed, seeded, and minced
1/2 teaspoon kosher salt
2 teaspoons whole cumin seeds, freshly toasted
1 cup pure olive oil
1/3 cup sour orange juice (substitute 1/3 cup combined orange & lime juices)
2 teaspoons Spanish sherry vinegar
Freshly toasted and ground black pepper, to taste

In a mortar mash the raw garlic, Scotch bonnet, salt, and cumin until fairly smooth. Scrape this into a bowl and set aside.

In a saucepan over medium heat, warm the oil until just hot and pour it over the garlic-chili mix, stirring the ingredients. Remove the pan from the heat and let it stand for 10 minutes.

Whisk in the sour orange juice and the vinegar. Season with pepper. Refrigerated, this will keep up to 3 months.

Note: You can use the remaining mojo as a marinade for just about anything.

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