Mojo criollo is a Cuban no-cook classic made by mashing plenty of garlic with orange and lemon juice, then mixing in cumin and olive oil. Chilling the sauce allows the flavors to meld. Serve it as a dipping sauce for late-night snacks.
Pound the garlic cloves with the salt in a mortar until they form a smooth paste.
Stir the garlic paste into the orange and lemon juice. Add the cumin, then slowly whisk in the olive oil.
Cover the sauce and refrigerate for at least 90 minutes to let the flavors meld.
Pound the garlic thoroughly in a mortar; garlic chopped with a knife can leave a bitter aftertaste in the sauce. Contains no allergens.
Sarımsağı bıçakla kıydığım için mi bilmiyorum ama ilk seferinde hafif acımsı bir tat kaldı, havanda 5 dakika kadar dövünce ikinci denemede o acımsı tat tamamen gitti ve sos daha pürüzsüz oldu.
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