A Zesty & Citrusy Powerhouse Marinade that doubles as a Sauce!
Tenderizes too!
You will love the vibrant citrus flavor, aromatic herbs & spices, and garlicky base
Tangy & Bold Flavors!
The garlic and onion can be mashed with a mortar & pestle… but I find the processor does a nice job combining all the ingredients.
What to do with Cuban Herbal & Garlic Mojo:
Mojo is an AMAZING sauce that can be used on almost anything!
Use as a Marinade:
Marinate: chicken, pork, fish, shrimp even tofu
Toss: add to your favorite roasted or grilled vegetables and proteins too
Broil: Add to Shrimp as I did in the recipe below (Marinade & Sauce)
Use as a Sauce:
Serve a side sauce to roasted potatoes, empanadas, egg dishes, chicken, fish, shrimp, grilled steak, grilled vegetables, top avocado toast, add to a vinaigrette, serve with rice, beans or plantains or toss onto cooked yuca
To Prepare:
Simply add all ingredients to a 4 cup food processor (so much easier to clean than a big one!) The one I use here.
Process for 1 1/2 minutes until smooth. Store in refrigerator in a clean glass container up to one week.
Can make a wonderful appetizer – add toothpicks and serve right from the pan!
ENJOY!
Karen
SEE RECIPE:
Karen’s Shrimp with Cuban Herbal & Garlic Mojo
Also see: All of my Condiments for Flavor
Cuban Herbal & Garlic Mojo Marinade and what to do with it
Ingredients
- 4 large garlic cloves*, peeled, coarsely chopped = 3 tablespoons
- 1/4 cup sweet onion, Such as Vadalia, peeled, coarsely chopped
- 1 tablespoon scallions, light & dark greens, coarsely chopped
- 1/3 cup fresh parsley, cleaned and dried, coarsely chopped
- 1 teaspoon fresh oregano*
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- 2 teaspoons orange rind, minced
- 1/4 cup fresh orange juice, I use Mandarin oranges
- 2 tablespoons fresh lime juice
- 3 tablespoons extra virgin olive oil
Instructions
- Place all ingredients in a 3.5 cup food processor. Pulse to mix all. Then run machine for 1 full minute. Scape down the sides with a small rubber spatula and process another 30 seconds until bright green and smooth (will have some texture.) Taste for salt.
- Add the marinade/ sauce to a clean glass container and refrigerate up to 7 days.
- If using as a sauce – might want to whisk in an extra tablespoon of EXOO.
Notes
Use one-half cup of marinade per pound of meat, chicken of fish. HOW LONG TO MARINADE:
Fish & Shellfish: 15 – 30 minutes (too much acid can “cook” the fish, resulting in a mushy texture.)
Meat: Thick cuts 4 – 24 hours.
Chicken: 30 minutes – 2 hours. Bone-in chicken up to 6 hours.
Check all for texture to ensure it doesn’t become too soft or mushy. SEE RECIPE: Karen’s Shrimp with Cuban Herbal & Garlic Mojo This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful! I plan to make this weekend, with the shrimp. Looks yummy. Miranda