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 orange 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 bitter 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, in a sealed tight jar or bottle, in the refrigerator.
Use with Cuban sandwiches, boiled yuca, grilled seafood and meats, fried green plantain chips, etc.