Recipe: Cuban Mojo Sauce - Besides Chef's Dunask advice I have a recipe for MOJO,

MOJO is similar for the Caribbean islands (with a few more or less ingredients). You can use this MOJO as a Marinade for grilled chicken, pork, beef or even a firm fleshed fish like the monkfish.

Cuban Mojo Sauce
Recipe courtesy of Cocina Cubana/ Pascual Perez/ Sonia Martinez

1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup sour orange juice or lime juice
(or equal portions oj and lime juice)
1/2 tsp ground cumin
Salt and freshly ground black pepper, to taste

Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and lightly toasted. Don't let it brown or it will be acrid tasting, just about 30 seconds should do it.

Add the sour orange juice, cumin and salt and pepper. STAND BACK; the sauce may sputter. Bring to a rolling boil. Taste and correct seasoning, if needed

Cool before serving. Mojo is best when served within a couple of hours of making, but it will keep for several days, well capped in a jar or bottle, in the refrigerator.

Use with Cuban sandwiches, boiled yuca, grilled seafood and meats, fried green plantain chips, etc.