Garlic Mojo Sauce

Jill C

Makes 1.5 c

½ c olive oil

8 garlic cloves, pressed or finely chopped

1 t ground cumin

½ t dried oregano

1 medium Fresno Chile or other hot red Chile, thinly sliced

½ c fresh lime juice (about 4 limes)

½ c fresh orange juice (about 1 orange)

1½ t kosher salt

1. In a small saucepan set over medium heat, warm the oil. When oil is just hot, stir in the garlic, cumin, and oregano, then immediately remove the pan from the heat.

2. Let cool for 10 to 15 min, then stir in the Chile, lime juice, orange juice and salt.

3. Store in a sealed container in the fridge for up to a week.

Don’t let oil get too hot!

I used a jalapeño and it was fine

This sauce is good as a marinade (esp seafood), a finishing sauce, a stir-in-flavor for rice, or a salad dressing.

Pg 60 Cook90

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