Mojo Marinade
I want to talk a little bit about my Mojo Marinade.
Equipment
- 1 food processor 10-cup
- 1 chef's knife
- 1 cutting board
- 3 juicers hand-held
- 3 jelly jars with tight-fitting lids For storage
Ingredients
Ingredients For Mojo Marinade:
- 2 cups red onions Quartered, approx. 2 1/2 red onions
- 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 of a whole Fresno chili Seeded and roughly chopped, more if you want it spicier
- 1 cup cilantro leaves Roughly chopped, thick stems removed
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly ground
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 2 heaping tbsps granulated sugar
- 1/2 cup Canola oil A neutral-flavored oil, you could substitute olive oil
Instructions
- 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.
