A Cuban garlic sauce of orange and lime juice, cumin, oregano and olive oil, for roast pork, grilled chicken and boiled potatoes. Serves 6.
6clove
0.5tsp
0.5tsp
1tsp
1piece
0.5piece
5tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 6clove | — | — | |
| 2 | | 0.5tsp | — | — | |
| 3 | | 0.5tsp | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 0.5piece | — | — | |
| 7 | | 5tbsp | — | — |
Lay the garlic cloves on the chopping board.
Garlic · 6 clove
Crush each clove lightly with the flat of the knife and pull off the skin.
Chop the garlic finely, then crush it to a paste with the flat of the knife.
Add the salt.
Salt · 0.5 tsp
Add the cumin.
Ground cumin · 0.5 tspAdd the oregano, rubbing it between your fingers as it goes in.
Dried oregano · 1 tspLay the orange on the chopping board.
Orange · 1 pieceLay the lime half on the chopping board.
Lime · 0.5 piecePour in the olive oil and whisk well.
Extra-virgin olive oil · 5 tbsp
Leave for 15 minutes for the garlic to mellow.
Pour into a small jug and serve with roast pork, grilled chicken or boiled potatoes; stir again before using. Keep any left over covered in the fridge for up to 3 days.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 6 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 2 | Garlicstep 1 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 2 minResultPeeled garlic cloves |
| 3 | Peeled garlic clovesstep 2 | | Chop the garlic finely, then crush it to a paste with the flat of the knife.⏱ 1 min 30sResultCrushed garlic cloves |
| 4 | Crushed garlic clovesstep 3 | | Scrape it into the small bowl.⏱ 10sResultCrushed garlic cloves |
| 5 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted garlic paste |
| 6 | 0.5 tsp | | Add the cumin.⏱ 5sResultGarlic and cumin |
| 7 | 1 tsp | | Add the oregano, rubbing it between your fingers as it goes in.⏱ 5sResultGarlic, cumin and oregano |
| 8 | 1 piece | | Lay the orange on the chopping board.⏱ 5sResultOrange |
| 9 | Orangestep 8 | | Cut it in half.⏱ 10sResultOrange halves |
| 10 | Orange halvesstep 9 |  | Squeeze in the juice.⏱ 40sResultMojo base with orange |
| 11 | 0.5 piece | | Lay the lime half on the chopping board.⏱ 5sResultLime |
| 12 | Limestep 11 | | Squeeze in the juice.⏱ 20sResultMojo base with lime |
| 13 | 5 tbsp | | Pour in the olive oil and whisk well.⏱ 30sResultWhisked mojo |
| 14 | — | | Leave for 15 minutes for the garlic to mellow.⏱ 15 minResultRested mojo |
| 15 | Rested mojostep 14 | | Pour into a small jug and serve with roast pork, grilled chicken or boiled potatoes; stir again before using. Keep any left over covered in the fridge for up to 3 days.⏱ 10sResultMojo Sauce |
| Total Time | 25 min | ||
| Nutrient | Per serving |
|---|---|
| 121kcal | |
| 0.7g | |
| 12g | |
| 2g | |
| 5g | |
| 2g | |
| 1g | |
| 195mg |
A Cuban garlic sauce of orange and lime juice, cumin, oregano and olive oil, for roast pork, grilled chicken and boiled potatoes. Serves 6.
What you’ll doYou will crush garlic to a paste with salt, add cumin and oregano, squeeze in orange and lime juice, then whisk in olive oil and leave it to mellow.
