What is Mojo Sauce Made Of?
There are many variations of mojo sauce between countries and even from neighbor to neighbor. Some marinades include cilantro, some don’t, some marinades include jalapeno, some don’t, some include oregano, some don’t (those without oregano are called mojito). This mojo marinade recipe combines the most flavorful elements to create the most dynamic marinade. Of course, you can omit or add ingredients to your liking:
- Bitter orange juice or 2 parts orange juice to 1-part lime and lemon juice
- Cilantro
- Garlic
- Jalapeno
- Pepper
- Oregano
- Cumin
- Olive Oil
Cuban mojo marinade is characterized by the bitter Seville orange that is native to Southeast Asia but is now found in abundance in Cuba. It is such a way of life in Cuba that many Cubans have their own Seville orange trees. The sour flavor of the Seville orange is crucial to the mojo marinade but is not widely available throughout the US.
Fortunately, there is an easy substitute: 2 parts orange juice to 1-part lime juice and lemon juice. Add the zest of the orange and now you have all the orange flavor with just the right amount of sour.
I’ve added optional jalapeno and cilantro to this mojo marinade and I suggest you do the same. The cilantro adds a vibrant zesty, herby freshness and the jalapeno adds a much-needed kick without making the marinade spicy (unless you go with two jalapenos).
Oil is another variable. Many traditional mojo marinades do not include oil because it is going to be used on roasting a pig, which has plenty of fat. When the marinade is used on other proteins, it should contain some oil, but the amount of oil can vary depending on the protein. Fattier meats, such as pork and beef, require less oil; leaner proteins such as chicken and fish, require more oil to help prevent them from drying out.
This Mojo Marinade infuses your favorite proteins with zippy garlic citrus Caribbean notes made with simple fresh ingredients and is SO easy – just sit back and let the tantalizing marinade do all the work!
This Mojo Marinade is the must-make marinade of the summer and all year long. It’s intensely flavorful singing of garlic, citrus, cilantro, jalapeño, oregano, cumin, and pepper. The intoxicating blend is bright, fresh, zesty, tangy, herby, garlicky, peppery and breathes life into chicken, pork, salmon, and shrimp. You can also use the mojo marinade as a sauce on top of grilled or roasted vegetables, eggs, potatoes, etc. Best of all, this mojo marinade requires hardly any chopping and takes all but 5 minutes to whisk together. Now, just add your protein and let the marinade do all the heavy lifting. It couldn’t be any easier or more delicious!
