Mojo Marinade


Yield: 1 cup

2 limes, zested and juiced
1 orange, zested and juiced
6 garlic cloves, pressed
1 jalapeño, finely chopped
1/2 bunch fresh cilantro leaves, finely chopped
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. oregano, crushed
1/2 cup olive oil


In small bowl, place zest and juice from fruit and set aside. In glass bowl, blend garlic, jalapeño, cilantro leaves, salt, pepper and oregano with back of fork. Over medium heat, heat olive oil until hot, but not smoking. Carefully pour oil over spice-and-herb paste and blend. Let cool 15 minutes, then add juices.

To marinate: In glass dish or heavy zip-top plastic bag, let food marinate. Most foods marinate for 1 to 8 hours. Due to high acidity, seafood and boneless, skinless chicken breasts should marinate for about 30 minutes; vegetables marinate for 15 to 30 minutes. Discard marinade that´s been in contact with raw food.


Courtesy of Latina Magazine


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