A mojo (mo-ho) is a pungent Latin marinating sauce. I suggest marinating in a mojo for at least 30 minutes to allow the flavors to penetrate.
Because I use ripe mango, it’s natural sweetness will glaze and brown what ever you roast. The mojo is great for pork and shrimp.
Makes 1 Serving
- 3 Tablespoons Olive Oil
- 1 Large Onion, diced
- 2 Cloves Garlic, minced
- 1 Tablespoon Cumin
- 1 Teaspoon Oregano
- 1 Tablespoon Salt
- 1 Teaspoon Black Pepper, freshly ground
- 2 Cups Orange juice
- 1 Cup White Wine
- 1/4 Cup Lime juice, freshly squeezed
- 1 Large Ripe Mango, pitted and diced
In a medium sauce pot, warm the olive oil and cook the onions until soft.
Add the garlic stirring well for another minute.
Add the cumin, oregano, salt and pepper cooking for another 2 minutes.
Moisten the mixture with the orange juice, white wine and lime juice.
Stir in the mango and bring to a simmer.
Cook for 15-20 minutes on medium heat.
Remove from the heat and puree with a small immersion blender.
Pour into glass jars and seal.
This can keep for several weeks in the refrigerator.