Capture the vibrant essence of Cuban cuisine right in your very own kitchen with this absurdly easy homemade Cuban Mojo Marinade recipe! This zesty elixir will transport you to the sun-soaked shores of Havana in just five short minutes. With a delectable fusion of tangy citrus, aromatic garlic, and a medley of herbs and spices, this citrus mojo is the exciting flavor-packed addition your pantry needs. Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
OptionalHoney or Agave (about 1 tablespoon, or more to taste)
Instructions
Pulse Veggies: To the bowl of a food processor, add the garlic, jalapenos, onion, and cilantro. Pulse 10-12 times to roughly chop the ingredients.
Add Remaining Ingredients: To the bowl of the food processor, add the orange juice, lime juice, lemon juice, olive oil, cumin, oregano, salt, and pepper. Pulse several times until all the ingredients are finely chopped and combined. Taste the mojo and adjust for seasoning. (Note 1: Be careful you don’t over-process the mojo sauce into a paste!) (Note 2: If you don’t have a food processor, finely mince the produce, add it to a medium bowl and use a whisk to combine.)
Store: Transfer the mojo marinade to a storage jar and seal tightly with a lid. For the best flavor, place the marinade in the refrigerator and let marry for at least 2 hours, but preferably overnight. Alternatively, you can store it in the fridge for up to 5 days. Use as a serving sauce with your favorite grilled and roasted proteins, black beans, eggs, and more. Or use as a marinade for meats, pork, chicken, fish, seafood, and veggies (see below).
To use for Marinating: Add 2 pounds of meat, chicken, seafood, or veggies to a large bowl or resealable bag. Pour the mojo marinade over the protein or veggies and cover the bowl or seal the bag. Transfer to the refrigerator to marinade for the recommended amount of time. (SEE NOTES)
Notes
Orange Juice and Lemon Juice: Authentic Cuban mojo sauce calls for sour orange juice which is very difficult to locate in the United States. To make this mojo marinade easy and accessible for all, this recipe substitutes the bitter OJ with a combination of fresh navel orange juice, lime juice, and lemon juice. If you have access to Sour OJ - omit the lemon juice and lime juice from the recipe and use 16 ounces of sour orange juice.
Marinating Times: Wondering how long to marinate your chicken, steak, fish, or veggies in mojo sauce? Follow the simple chart below:
Beef/Lamb: Allow to marinate for at least 8 hours, preferably 12 hours, or up to 24 hours for maximum flavor.
Chicken/Pork: Allow to marinate for at least 2 hours, or up to 6 hours for maximum flavor.
Fish/Seafood: Allow to marinate at least 15 minutes, and no more than 30 minutes.
Vegetables: Allow to marinate at least 30 minutes, preferably 4-8 hours, or up to 24 hours.
Recipe Yield: about 2 1/2 cups
Recipe Servings: 5 (1/2 cup) servings
Nutritional information is an estimate based upon 5 servings. Exact information will depend upon the brands of ingredients and precise measurements used.