Mojo Criollo

• 6 large garlic cloves, peeled and mashed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup freshly squeezed sour orange juice or equal parts lime and orange juice
• 2 tablespoons fresh oregano, thinly chopped
• 1/2 cup best-quality lard or olive oil

1. Using a mortar and pestle, mash the garlic, salt, and black pepper to form a smooth paste.nhisk in the sour orange juice and oregano until well combined. Place the sour orangenixture in a medium saucepan with a tight-fitting lid.
2. Place the lard or olive oil in a separate small saucepan and bring to a simmer overnedium heat.
3. Remove the cover of the saucepan away from your body and only enough to safelynour the lard or olive oil inside in one motion then replace the cover immediately. Thisnhould be done carefully because the liquid will bubble and spurt. Leave covered until thenopping sound subsides, 3 to 5 minutes. This sauce does not keep well and should be usednmmediately.

garlic, kosher salt, freshly ground black pepper, freshly squeezed sour orange juice, fresh oregano, lard

Taken from www.epicurious.com/recipes/food/views/mojo-criollo (may not work)