How to make it

  • To mince garlic, slice a peeled clove lengthwise, cut through once or twice horizontally, then chop crosswise into very fine pieces.
  • Using caution when adding the juice to the hot oil, as it may splatter. A deep saucepan is a wise precaution.
  • Mojo can be stored for a few days, but is best when fresh.
  • Heat oil in a saucepan over medium heat.
  • Add garlic and cook until fragrant but not browned, 20-30 seconds. Remove from heat and let cool 5 minutes.
  • Carefully stir in and bring to a boil the lime juice, cumin, salt and pepper.
  • Let cool and serve at room temperature.
  • This sauce will keep, covered and refrigerated, for up to 3 days.
  • Makes 1 cup.

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