Mojo De Ajo (Cuban Citrus-Garlic Barbecue Sauce)

• 1/2 cup olive oil
• 8 large cloves garlic, thinly sliced crosswise
• 23 cup fresh sour orange juice (or 1/2 cup fresh lime juice and 3 tablespoons fresh grapefruit juice)
• 13 cup water
• 1 teaspoon ground cumin
• 1/2 teaspoon ground oregano
• 1 1/2 teaspoons salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons chopped fresh cilantro or flat-leaf parsley

1. Heat olive oil in deep saucepan over medium heat.
2. Add garlic, and cook until fragrant and pale golden brown.
3. Do not let brown too much, or else garlic will become bitter.
4. Stir in sour orange juice (or lime juice and grapefruit juice), water, cumin, oregano, salt and pepper.
5. Stand back, because the sauce may spatter.
6. Bring to rolling boil.
7. Correct the seasoning, adding more salt and pepper, if needed.
8. Let cool to room temperature, and then stir in cilantro or parsley.
9. Store in bottle or jar with tight-fitting lid; shake well before serving.
10. Serve with grilled pork, chicken, seafood and vegetables.

olive oil, garlic, fresh sour orange juice, water, ground cumin, ground oregano, salt, freshly ground black pepper, fresh cilantro

Taken from cooking.nytimes.com/recipes/7300 (may not work)