Cuban Herbal & Garlic Mojo Marinade and what to do with it
A Zesty Powerhouse Marinade that doubles as a sauce. Add all ingredients to a food processor and whirl. You'll love my Cuban Mojo Shrimp!
Servings: 20 1 tablespoon servings; make 1 1/4 cups
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
*Garlic: For a milder taste use half garlic confit (softened garlic)
*Fresh Oregano - can substitute another 1/3 teaspoon dried. (But I love fresh.)
TIPS:
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.
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
Calories: 23kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Sodium: 30mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 98IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 0.2mg