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Mojo (pronounced mo-ho) is what Cubans put on everything. And once you taste this sauce, you'll see why. We have now served it over roasted pork, fish and even fried chicken and I can't wait to use it with shrimp. This recipe is a "light" version, but I promise it's so full of flavor you'll never miss the fat.
Course Side Dish
Cuisine Cuban
Keyword sauce
Servings 1 1/2 cups
Author The Cowgirl Gourmet (www.thecowgirlgourmet.blogspot.com) got this recipe from Steven Raichlen's Healthy Latin Cooking cookbook


  • 1/4 cup olive oil
  • 8 cloves garlic thinly sliced
  • 3/4 cup  bitter orange marinade or instead you can use a combination of 1/2 cup lime juice and 1/4 cup orange juice
  • 1/2 cup low sodium vegetable broth or a homemade vegetable stock
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt or more to taste
  • 3 tablespoons fresh cilantro chopped


  1. Heat the oil in a small saucepan over medium heat. Add the garlic and cook for 2 to 4 minutes or until fragrant and pale golden brown. Be careful not to let the garlic burn.
  2. Remove the pan from the heat and stir in the bitter orange juice (or lime and orange juice combo), vegetable broth or stock, cumin, oregano and pepper.
  3. Return the pan to the stove and bring the sauce to a boil over high heat. Once it boils, reduce the heat to medium and let simmer for 3 minutes or until the flavor has mellowed. Season with salt. Remove from the heat and let cool to room temperature.
  4. Stir in the cilantro and heat again right before serving. Store in a glass jar or bottle in the refrigerator for up to a week. Shake well before using. 

  5. Be sure and heat the leftover sauce up again before using. Pour over fish, roasted pork or anything else you want.