Sour Orange, Red Onion, and Parsley Mojo
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.
- Preparing Time: -
- Total Time: -
- Served Person: Makes approximately 2 cups
Spanish/Portuguese
Sauce
Citrus
Onion
Marinate
No-Cook
Orange
Spring
- 1 teaspoon salt
- 1/2 cup olive oil
- 1/2 cup chopped flat-leaf parsley
- Carbohydrate 5 g(2%)
- Fat 18 g(28%)
- Fiber 1 g(4%)
- Protein 1 g(1%)
- Saturated Fat 3 g(13%)
- Sodium 172 mg(7%)
- Calories 180
Preparation 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. Reprinted with permission from Nuevo Latino by Douglas Rodriguez Ten Speed Press
Preparation 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. Reprinted with permission from Nuevo Latino by Douglas Rodriguez Ten Speed Press
