Mojo Marinade

Ingredients

• 10 cloves garlic – finely chopped
• 2 tsp kosher salt
• 1 tsp ground cumin
• 1.5 tsp dried oregano
• 1 tsp ground black pepper
• 2 leaves bay
• 1 cup sour orange juice
• 0.25 cup olive oil

Instructions

1. Mash the chopped garlic with the kosher salt in a mortar and pestle to a smooth paste, 1–2 minutes (or mince to a paste with a knife).
2. In a medium bowl, whisk the sour orange juice with the garlic–salt paste, ground cumin, dried oregano, and ground black pepper until the salt dissolves.
3. Stir in the bay leaves, then slowly whisk in the olive oil until lightly emulsified.
4. Let the mojo stand at room temperature for 10–15 minutes until aromatic and slightly mellowed. Use to marinate pork (4–12 hours refrigerated), chicken pieces (2–4 hours), or seafood (20–30 minutes). Discard marinade after contact with raw proteins.