Glenn Lindgren: On a recent trip to California we noticed that just about every Cuban restaurant provided extra mojo sauce for dipping, something we don't see that much in Miami.
Jorge Castillo: They run their mojo through a blender, which emulsifies the oil and the liquid, giving the mojo a white, thick look.
Glenn Lindgren: It looks a bit like creamy Italian dressing, but it tastes like good mojo, with a crisp garlic/citrus flavor.
Just about every Cuban restaurant in L.A. provides this mojo sauce for dipping or pouring on roast chicken.
INGREDIENTS:
5 cloves garlicPlace the garlic, olive oil, and white vinegar in a food processor and puree until you have a smooth, white paste. Continue blending and gradually add the sour orange juice. Salt and pepper to taste.
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