Sour Orange Mojo Recipes

SOUR ORANGE MOJO

Sour Orange Mojo image

Yield Makes 1 1/4 cup or 4 servings

Number Of Ingredients 8

Ingredients

6 cloves garlic, roughly chopped
1 Scotch bonnet chili, stemmed, seeded, and minced
1/2 teaspoon kosher salt
2 teaspoons whole cumin seeds, freshly toasted
1 cup pure olive oil
1/3 cup sour orange juice (you can substitute 1/3 cup combined orange and lime juices)
2 teaspoons Spanish sherry vinegar
Freshly toasted and ground black pepper, to taste

Steps:

In a mortar mash the raw garlic, Scotch bonnet, salt, and cumin until fairly smooth. Scrape this into a bowl and set aside.
In a saucepan over medium heat, warm the oil until just hot and pour it over the garlic-chili mix, stirring the ingredients. Remove the pan from the heat and let it stand for 10 minutes.
Whisk in the sour orange juice and the vinegar. Season with pepper. Refrigerated, this will keep up to 3 months.

SOUR ORANGE, RED ONION, AND PARSLEY MOJO

Sour Orange, Red Onion, and Parsley Mojo image

This recipe differs slightly from classic mojo in that it uses red onion instead of garlic. It's best to make this mojo a bit ahead of time so that the color of the red onion "bleeds" into the sour orange. The traditional accompaniment is grilled pork, but it's also wonderful with well-roasted chicken - charring its skin brings out the full flavors of the mojo.

Provided by Douglas Rodriguez

Yield Makes approximately 2 cups

Number Of Ingredients 5

Ingredients

Juice of 5 Seville (sour) oranges (about 1 cup)
1 red onion, cut into 1/4-inch dice
1/2 cup chopped flat-leaf parsley
1/2 cup olive oil
1 teaspoon salt

Steps:

Place the orange juice, onion, parsley, olive oil, and salt in a mixing bowl and blend well using a wire whisk. Keep refrigerated for up to 2 days.

SOUR ORANGE MOJO

Sour Orange Mojo image

Make and share this Sour Orange Mojo recipe from Food.com.

Provided by evelynathens

Categories Oranges

Time 18m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

6 garlic cloves, roughly chopped
1 scotch bonnet pepper, stemmed, seeded, and minced
1/2 teaspoon kosher salt
2 teaspoons whole cumin seeds, freshly toasted
1 cup pure olive oil
1/3 cup sour orange juice (you can substitute 1/3 cup combined orange and lime juices)
2 teaspoons spanish sherry wine vinegar
freshly toasted and ground black pepper, to taste

Steps:

In a mortar mash the raw garlic, Scotch bonnet, salt, and cumin until fairly smooth. Scrape this into a bowl and set aside.
In a saucepan over medium heat, warm the oil until just hot and pour it over the garlic-chili mix, stirring the ingredients. Remove the pan from the heat and let it stand for 10 minutes.
Whisk in the sour orange juice and the vinegar. Season with pepper. Refrigerated, this will keep up to 3 months.

Nutrition Facts : Calories 1338.1, Fat 144.9, SaturatedFat 20, Sodium 594.2, Carbohydrate 13.6, Fiber 1.1, Sugar 6.4, Protein 2.2

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