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Mojo Sauce

Tina Wasserman

The ubiquitous orange trees in Andalusia are not the sweet variety we associate with Valencia; they were probably brought to this region with the Spanish conquistadores. Sour orange juice is now a common ingredient in Cuba, confirming its roots in Spanish and possibly Jewish cooking (the first Spaniard to set foot on Cuba was a Jew--Columbus' scout).

Makes 1 cup of sauce
1/4 cup olive oil
6 large cloves garlic, finely minced
1/2 cup sour orange juice or 1/4 cup orange juice and 1/4 cup lime juice
1/2 teaspoon ground cumin
Salt and freshly ground black pepper to taste
  1. Heat a 1-quart saucepan for 15 seconds. Add the olive oil and heat for 10 seconds.
  2. Add the garlic and cook for 20 seconds or until it just starts to get lightly golden. Do not let the garlic brown or the sauce will become bitter.
  3. Add the remaining ingredients and bring to a rolling boil. Cook for three minutes.
  4. Remove the sauce from the heat. Adjust the seasonings if necessary and chill until ready to serve.  Serve with fritters, or on top of vegetables, meats, or fish.
Tina's Tidbits: 

  • To prevent fried food from absorbing excess oil, add a small amount of vinegar.
  • If you crumble your paper towels, you'll have more surface area to absorb oil from fried foods.