Mojogarliccitrussauce Recipes

Steps:

• Blend the garlic, zest, juice, cumin and salt in a blender until the garlic is finely chopped.
• With the machine running, slowly add the oil in a thin stream until emulsified.
• Transfer to a small bowl and season to taste with pepper.
• Stir in the cilantro.
• The mojo can be made up to four days ahead, covered and refrigerated. Bring to room temperature before serving.

Steps:

• Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
• Stir in juice.
• Allow to sit for at least 30 minutes or longer at room temperature.
• *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
• Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
• Allow to sit for at least 30 minutes or longer at room temperature.
• In a saucepan heat olive oil to medium hot & then remove from heat.
• Whisk oil in garlic-juice mixture, until well blended.
• Stores for at least a week in the refrigerator.

Steps:

• Heat oil in a small saucepan over medium. Stir in garlic, cumin, and oregano, then immediately remove from heat. Let cool 10-15 minutes. Stir in chile, lime juice, orange juice, and salt.
• Do Ahead
• Sauce can be made 1 week ahead. Transfer to an airtight container and chill.

Steps:

• Crush together garlic cloves and salt with a mortar and pestle, put into a medium bowl.
• Stir in bitter fresh orange juice, or lime juice, and fresh orange juice, olive oil, chopped fresh oregano, cumin, crushed dried oregano, and salt to taste.

Steps:

• To roast the garlic: drizzle each bulb with olive oil, wrapping in aluminum foil. Roast in oven at 350 degrees for 45-50 minutes.
• Let garlic cool enough to handle. Breaking the bulbs apart, squeeze the individual cloves into a small food processor, pour in moonshine and blend together. When mixed, scrape contents into a large bowl.
• If desired, remove seeds from peppers. I leave the seeds, tossing the entire pepper into the processor ~ minus the stem of course.
• Puree 4-5 habanero peppers, add to garlic mixture.
• Puree 10-12 jalapeno peppers, add to garlic mixture.
• Puree baby carrots, making 1 cup of carrot puree, add to garlic mixture.
• Thoroughly mix together.
• Depending on your desired consistency of the hot sauce, spoon into 1 or 2 clean and sterilized mason jars. Cover just over the top of the carrot-garlic-pepper mixture with white vinegar.
• The hot sauce will have a sharp bite at first, let sit in refrigerator for a week for the flavors to blend and mellow.