A mojo is a table sauce, akin to a Mexican salsa. Seville (bitter) orange juice is most frequently used; lime juice on its own or with just a little sweet orange juice can be substituted.
- 1⁄4 cup olive oil
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 1⁄2 tsp salt
- 1 tsp dried oregano
- 1 tsp ground cumin
- 7 tbsp seville orange juice, or 41⁄2 tbsp sweet orange juice and 21⁄2 tbsp lime juice
- 3 tbsp chopped cilantro
Directions: heat the oil and gently fry the garlic and shallot till lightly browned. Remove from the heat and add the salt, oregano, cumin, and orange juice. Stir well and let cool. Transfer to a bowl and stir in the cilantro. The mojo will preserve in a bottle or jar in the fridge for 2–3 weeks, but it tastes best when fresh. Good with chicken, steak, and vegetables.
Mango and papaya mojo
- 1 ripe mango, peeled
- 1 ripe papaya, peeled
- 2 scallions, finely sliced
- small piece of fresh ginger, peeled and finely chopped
- 2 tbsp chopped fresh mint leaves
- 7 tbsp lime juice
Directions: cut the flesh of the mango and the papaya into small cubes and mix with the other ingredients. Serve with grilled fish and seafood, or chicken.