A no-cook Cuban classic, mojo criollo is made by mashing plenty of garlic with orange and lime juice, then whisking in cumin and olive oil. Chilling lets the flavours meld, and it makes a great late-night dipping sauce.
Pound the garlic cloves with the salt in a mortar until they form a smooth paste.
Mix the garlic paste with the orange and lime juice, stir in the cumin, and whisk in the olive oil slowly.
Rest the sauce in a covered container in the fridge for at least 90 minutes to let the flavours meld.
Pound the garlic well in a mortar — knife-chopped garlic can leave a bitter aftertaste in the sauce. Contains no listed 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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