MOJO SEASONING RECIPE RECIPES

There are many variations of mojo. It is the signature marinade of Cuba and it finds its way into many varied dishes. After searching through many recipes and cookbooks; I found this in on www.icuban.com and in "Three Guys from Miami Cook Cuban" by: three brothers-in-law, Glenn Lindgren, Raul Musibay and Jorge Castillo. Many mojos do not include oil; with or without oil the key element is "sour" orange, an almost bitter orange that grows throughout Cuba and now it flourishes in most Miami backyards. In a pinch use: 2 parts orange juice to 1 part lemon juice and 1 part lime juice. The key to a good mojo is in the proportions; garlic, salt, whole black peppercorns and sour orange juice are it's main ingredients.Update: 04/14/08 add a teaspoon of cumin (if you so desire) there are many recipes that call for it but we don't use it here! I have been using this mojo since I left my mother's house, as we always used it in Cuba and Haiti.:)

Total Time 50 minutes

Prep Time 50 minutes

Yield 50-60 serving(s)

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 48.3, FatContent 4.4, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 93.9, CarbohydrateContent 2.3, FiberContent 0.1, SugarContent 0.8, ProteinContent 0.3

From Dave Ahem, co-owner of The Melting Pot in downtown Minneapolis. Source: Midwest Home Magazine, Sept. 2007 Savvy Host Recipes.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Calories 32.1, FatContent 0.8, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 6.8, CarbohydrateContent 6.5, FiberContent 1.3, SugarContent 1.6, ProteinContent 1.2