Mr. 31 and I were introduced to mojo on our honeymoon in Key West. There was a great Cuban restaurant on Mallory Square. We went there a few times in the span of less than a week. This sauce is great on all kinds of grilled meat and seafood.
In the interest of being honest, on one particularly busy and hot day, I ordered plain chicken wings from the local pizza joint and tossed them in the mojo when they were delivered. You know, whatever works.
1/3 cup olive oil
6 cloves garlic, minced
2/3 cup fresh lime juice
1/2 tsp. cumin
salt and pepper to taste
Heat the olive oil in a saucepan over medium heat. Add the garlic and cook until lightly toasted, but not brown (about 30 seconds).
Add lime juice, cumin, salt, and pepper (be careful - the sauce might pop a little bit!). Bring the sauce to a boil. Correct the seasonings if need be.
Cool before serving (though I have tossed meat in it when it was fairly hot!).
Mojo sauce will keep in a sealed container in the refrigerator for a few days, but it's best fresh.
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