If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. In Florida, it is easier to find sour orange juice than back home, and when I have bitter oranges, I want Cuban Mojo Sauce. The flavor is potent and vibrant with a distinctive garlic punch, perfect for bringing a tangy freshness to your meals. There are many ways to use it, either as a marinade or a sauce. I think you’ll love it now matter how you use it. Let’s talk about how to make mojo marinade (mojo sauce). Taste and Adjust. Adjust with salt and pepper and serve. Boom! Done! Looks great, doesn’t it? Such a wonderful recipe. It is tasty stuff, truly. I like to use this a few different ways, as either a marinade, a sauce, or a vinaigrette. For proteins like chicken, pork, or steak, marinate at least 2-3 hours, though overnight is better for flavor penetration. It’s perfect as a simple dipper for fried yuca or tostones, or a sauce that you can spoon over meats and sandwiches. Think pulled or Cuban roast pork, shredded beef, grilled chicken. Any and all of these will soak in the flavor that is mojo sauce. You can freeze Cuban mojo in freezer bags for 3 months. To use it, thaw the mojo in the refrigerator, then use as desired. Note that some ingredients like fresh herbs or garlic may lose their flavor or texture when frozen. NOTE: This recipe was updated on 1/30/23 to include new information and photos. It was originally published on 2/22/17.
