Cuban Mojo Recipe | Abel & Cole

Cuban Mojo

Cooking time
Serves6-8 people
Cuban Mojo

Pip, pip hooray! It's Seville orange season and these sunny citrus fruits aren't just for marmalade making. In Cuba sour oranges are used to make this sharp and garlicky sauce that makes an amazing marinade for grilled meats and veg.


  • 8 garlic cloves
  • 1 chilli
  • 3-4 Seville oranges
  • 80ml extra virgin olive oil
  • ½ tsp ground cumin
  • ½ tsp dried oregano
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1. Peel and crush or grate the garlic cloves and pop them in a bowl. Halve the chilli and very finely chop it, scooping out the seeds and white pith if you want less heat, and add it to the garlic.
2. Juice the Seville oranges - you need roughly 160ml juice. Pour it into the bowl with the garlic and chilli, and add 80ml olive oil and ½ tsp each ground cumin and dried oregano. Add a pinch of salt and stir together to mix. If you have a small food processor or blender, you can blitz all the ingredients together till smooth. The mojo will keep in the fridge in an airtight container for 2-3 days.
3. This sauce is great for marinading meat, like chicken or pork - try out our Mojo-Marinated Roast Shoulder of Pork - as well as fish, tofu, seitan and starchy veg. A spoonful also makes a good salad dressing for crisp green salads.
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