Mojito Marinade

Mojito Marinade
Mojito Marinade
For years I carted cases of this citrus-flavored Cuban marinade back from Miami, til we started making it in the restaurant. The real thing is all tarted up with the juice of bitter oranges — nearly impossible to find. So we add a touch of lime juice to freshly squeezed orange juice to give it the right kick. It's one of the most versatile pantry ingredients you can make. Use it as a marinade for pork and chicken, pour it over cooked veggies or potatoes, or toss it with salad greens.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 2 1/2 cups
Sauce Garlic Onion Sauté Latin American Lime Orange
  • 1/2 cup chopped onion
  • 1/2 cup olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon black pepper
  • 1 tablespoon chopped fresh cilantro
  • 1/2 cup fresh lime juice
  • 4 teaspoons kosher salt
  • Carbohydrate 15 g(5%)
  • Fat 18 g(28%)
  • Fiber 1 g(4%)
  • Protein 1 g(3%)
  • Saturated Fat 3 g(13%)
  • Sodium 331 mg(14%)
  • Calories 222

Preparation Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan til just smoking. Now cover up your arms and put some potholder mitts on your hands because you're about to do something that is contrary to good cooking practice but produces great flavor release. Slide the contents of the bowl into the hot oil — be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate. Mojito Marinade keeps for up to 2 weeks. Dinosaur Bar-B-Que Ten Speed Press

Preparation Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan til just smoking. Now cover up your arms and put some potholder mitts on your hands because you're about to do something that is contrary to good cooking practice but produces great flavor release. Slide the contents of the bowl into the hot oil — be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate. Mojito Marinade keeps for up to 2 weeks. Dinosaur Bar-B-Que Ten Speed Press

Stuffed Blueberry French Toast?
Greek Cucumber Salad?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy