27 Mar 2013
Mojo criollo, creole garlic sauce from Cuba and Puerto Rico, is one of those condiments I have only ever tasted from the grocery store bottle. No one I know makes it from scratch because the main ingredient, sour orange juice, is hard to find. The bottled brands of mojo criollo contain refined sugar or corn syrup and preservatives, and so does bottled sour orange juice. So when I saw Henderson & Daughter Citrus was selling sour oranges and calamondins last week at the farmers market, I knew exactly what I was going to make.
The recipe is dead easy. Squeeze sour oranges. Add fresh garlic, salt, cumin, and mexican oregano. Blend. A dozen sour oranges only makes enough for one pork butt with a bit left over for a dipping sauce for another meal, so I’ll be going back this weekend for as many oranges as she has left. I want to make and freeze as much mojo criollo as I can, enough to use all year!
Mojo criollo has many uses. It’s served as a dipping sauce for yuca “fries” and fried plantains, served on mashed cassava, used as a cooking sauce for pork and chicken. A pork butt in the crockpot all day with a few cups of mojo criollo is a beautiful thing.
24 oz. fresh-squeezed sour orange juice (12 oranges)
1 small white onion, chopped
15 cloves of garlic, minced
2 tsp sea salt
1 tsp each ground cumin and dried mexican oregano
Combine everything in a blender and puree until smooth. Put in a non-reactive container and let sit in the fridge for 24 hours. Then use within a few days or freeze.