Cuban Garlic Sauce

• 1/2 to 3/4 teaspoon whole cumin seeds, or to taste
• 1/4 cup olive oil
• 1 teaspoon dried oregano leaves, crumbled
• 1 rosemary sprig or bay leaf
• 1 whole head garlic, cloves separated and peeled
• 1 1/2 teaspoons salt
• 2 cups fresh bitter orange juice, or 1 cup regular orange juice and 1 cup fresh lime juice

1. Toast the cumin seeds in a dry skillet over medium heat until fragrant.
2. Pound the seeds with a mortar and pestle and stir them into the oil, along with the oregano and rosemary.
3. In the same mortar, crush the garlic and salt to make a smooth paste.
4. To make that operation easier, you may want to crush the garlic in a garlic press first.
5. In a saucepan over medium-low heat, heat the oil mixture until fragrant.
6. Do not let it sizzle.
7. Let the oil cool, then remove and discard the rosemary.
8. Place the oil, garlic mixture, and bitter orange juice in a blender and blend well.

cumin seeds, olive oil, oregano, rosemary, head garlic, salt, fresh bitter

Taken from www.cookstr.com/recipes/mojo-criollo (may not work)