I want to talk a little bit about my Mojo Marinade. I’ve looked at a lot of Mojo recipes, and most of them are done in a blender, and that’s fine. I’m using a food processor, and the reason is, the Mojo Marinade ends up having a lot more texture. I’m definitely “team texture”. You can see the tiny flecks of all the ingredients throughout the marinade.

I’m going to explain how this marinade can be used as a sauce, too. Let’s get started.

Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 24 ounces of marinade, 3 (8-ounce) jars
Equipment: 1 (10-cup) food processor, chef’s knife, cutting board, hand-held juicers, 3 (8-ounce) jelly jars for storage

Ingredients For Mojo Marinade:
2 1/2 red onions, quartered
1/2 cup fresh orange juice (2 to 3 large navel oranges juiced)
1/4 cup fresh lime juice (approx. 3 limes juiced)
6 cloves garlic, peeled and quartered
1/2 Fresno chili, seeded and roughly chopped, more if you want it spicier
1 cup cilantro leaves, roughly chopped, thick stems removed
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper
1 tablespoon dried oregano
1 tablespoon ground cumin
2 heaping tablespoons of granulated sugar
1/2 cup of Canola oil (a neutral-flavored oil), you could substitute olive oil

Instructions For Mojo Marinade:
Start by processing the garlic, Fresno chili, and red onion until finely minced. Next, add the roughly chopped cilantro leaves, and pulse until combined. Add the remainder of the ingredients except the oil. Finally, through the feeding tube, slowly drizzle in the Canola oil until combined. Transfer to jelly jars to store in the refrigerator.

Examples Of Mojo Marinade:
The first is where I used the Mojo as a sauce. I had 1 1/2 pounds of shredded chicken that I’d cooked earlier. In a sauté pan over medium heat, I added the Mojo Marinade. I heated the sauce for 2 to 3 minutes and added the shredded chicken. I added the remaining marinade over the top and tossed it to combine.

The second way I used the Mojo was as a marinade for a pork butt. I scored the fat cap and rubbed the Mojo marinade all over the butt, on all sides. I wrapped it tightly in plastic wrap and then placed the pork in the refrigerator for 24 hours before cooking. It’s important to let the pork come to room temperature before cooking.

There you have it, my Mojo Marinade.

Notes:
1) The marinade will last up to 2 weeks in the refrigerator.
2) I will note that there are Mojo recipes that call for vinegar to be added. Choice of white vinegar or apple cider vinegar is commonly used; however, in my recipe, I’ve used fresh citrus for the acid component, so I opted out of using any vinegar.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/