I'll be honest: I had no idea what this stuff was before I decided to try and make a couple of Cuban dishes for my recipe stash. I've begun eating more Cuban food lately and I think it's delicious, but the only thing I've ever really prepared myself is tostones (AKA God's gift to mankind).
So, when I was reeeeeeally craving some Cuban pulled pork, I did my research. I found out that this sauce is often used as a marinade or as a drizzle on Cubano sandwiches. It's often the thing that makes our brains go, "oh yes, this is a Cuban dish!" Since I was going to all the trouble of making the pulled pork for the week, why not go all out and create my own spin on a classic sauce from the country, too?
This particular version uses grapefruit juice, whereas most use orange juice. I also used Meyer lemons instead of regular lemons, using their sweeter nature to undercut the more-bitter taste of grapefruit. I think this turned out quite well. It may not taste like the Mojo sauce you're used to (if you've had it before or are a regular to the flavor) but this stuff still kicks but and I'd honestly used it on all sorts of things!
Prep time: 2 minutes Cook time: 10 minutes Total time: 12 minutes
Yield: About 2/3 cup
- Heat the olive oil in a pan on the stove over medium heat. Add minced garlic and allow it to toast until fragrant, but don't char it.
- Once you begin smelling the garlic, add the grapefruit juice, Meyer lemon juice and seasonings. Whisk together so the flavors are well-incorporated.
- Lower the heat so that the sauce is just simmering and allow to cook this way for about 3 minutes, to marry the flavors. Continue whisking every minute or so. Remove from the heat and allow the sauce to cool before using or storing in the fridge for up to a week. The ingredients will settle, but are easily re-mixed with a fork or whisk!
1/3 cup olive oil
1/3 cup grapefruit juice
Juice of 1 large Meyer lemon
8 cloves garlic, minced
1 tsp ground cumin
1 tsp sea salt
1 tsp ground white pepper