Ingredients

• 1/2 cup olive oil
• 8 cloves garlic, large, cut into paper thin slices or finely chopped
• 2/3 cup orange juice, fresh and sour or 1/2 cup
• 1/2 cup water
• 1 tsp cumin, ground
• 1 tsp oregano, dried
• 1 tsp salt, or to taste
• 1 tsp black pepper, freshly ground, or to taste
• 3 tbsp cilantro, chopped fresh

Directions

1. Heat the oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and pale golden brown, 1 to 2 minutes. Do not let brown too much, or the garlic will become bitter.
2. Stir in the sour orange juice, water, cumin, oregano, 1 teaspoon salt, and 1 teaspoon pepper. Stand back; the sauce may sputter. Bring the sauce to a rolling boil. Taste for seasoning, adding salt and pepper. Let cool to room temperature, then stir in the cilantro. Transfer the mojo to a jar or bottle with a tight-fitting lid. Serve in the jar and shake well before serving.

Recommended cookbook: Memories of a Cuban Kitchen