Pungent, sour, and refreshing, this simple Caribbean sauce of garlic, citrus, oil, and cumin was born for hot-weather cooking—and eating.

A combination of fresh-squeezed orange and lime juices will approximate the flavor of sour orange, which is traditionally used in this citrusy Cuban version of mojo sauce. If you can find a Seville orange (the most common variety of sour orange grown in the U.S.), use that instead.

Ingredients

• 2/3 cup fresh orange juice (about 2 oranges)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon finely chopped fresh oregano
• 1/2 teaspoon kosher salt
• 5 garlic cloves, minced

Preparation

1. Combine all ingredients in a bowl, stirring with a whisk.
2. Refrigerate up to 1 week.

Use It

• As a marinade for pork (chops, shoulder, tenderloin … try ’em all!)
• For a lighter version of Buffalo wings, toss hot cooked chicken wings with mojo instead of the traditional hot sauce and butter.
• As a quick pickling liquid for sliced red onions, radishes, or okra
• Brush onto white fish, like swordfish, while grilling.
• As a dipping sauce for yucca or sweet potato fries.
• Baste a whole chicken with mojo while roasting.