Nancy Josland Dalsin
A chef's variation of the popular Cuban mojo marinade is used for beef, pork, chicken, and fish. Plan ahead 2 to 8 hours for marination time.
4 cloves garlic, halved
1 jalapeno chile, seeds and ribs removed and minced
1/2 bunch cilantro, chopped
Juice of 2 limes
Juice of 1 orange
2 Tablespoons white vinegar
1 Tablespoon cumin
Salt and pepper to taste
Place garlic, jalapeno, cilantro, lime juice, orange juice, vinegar, cumin, salt, and pepper in a heavy-duty blender or food processor. Pulse until well-combined.
Use as a marinade for beef, chicken, or fish. Beef or chicken may be marinated from 2 to 8 hours. Do not marinate fish any more than 1 hour or it will become mushy