Cuban Mojo Sauce

(pronounced "Moho")  A garlicky, limey mixture that can be splashed on everything from grilled fish, baked potatoes steamed vegetables, chicken wings or steak. And it's a cinch to make and it stores in the refrigerator for two weeks.


1/2 cup olive oil
8-9 big cloves garlic, minced
2/3 cup freshly squeezed lime juice (about 5)
1/3 cup water
1 heaping teaspoon ground cumin
Salt and pepper to taste
A big handful of chopped fresh cilantro

      The Recipe

Heat olive oil in a medium saucepan. Add garlic and sauté 1 minute, or until barely golden. Stir in lime juice, water, cumin and s & p. Over medium heat, bring to a boil. Remove from heat and allow to cool. Mix in cilantro (flat-leaf parsley). That's it.



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Copyright © by Robin Benzle. All Rights Reserved