Classic Sour Orange Mojo

Name: Classic Sour Orange Mojo
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (300 ml)
Cuisine: Latin
Ingredients: 6 cloves raw, peeled and minced garlic Garlic; about 1 chile (8 g) Scotch Bonnet; 1/2 tsp kosher salt (2.5 ml) Salt; 2 tsp whole and freshly toasted cumin seeds (10 ml) Cumin; 1 cup pure olive oil (240 ml) Olive Oil; 1/3 cup sour orange juice (or 50/50 lime + orange juice) (80 ml) Orange Juice; 2 tsp Spanish sherry vinegar (10 ml) Sherry Vinegar; kosher salt and pepper to taste Pepper

Independent adaptation of a publicly published Norman Van Aken recipe. Not affiliated with, sponsored by, or endorsed by Norman Van Aken.

MARINADE · PORK, CHICKEN & SEAFOOD

In the published recipe, this is the marinade for first-party column.

Norman Van Aken's classic sour orange mojo marinade.

On the jar

CLASSIC SOUR

Method: shake
Yield: about 1¼ cups
Ingredients: 8
Jar batch: 0.8× recipe

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Ratio

OLIVE OIL 240 mlORANGE JUICE 80 ml

Ingredients

Garlic6 cloves raw, peeled and minced garlic
Scotch Bonnetabout 1 chile (8 g)
Salt1/2 tsp kosher salt (2.5 ml)
Cumin2 tsp whole and freshly toasted cumin seeds (10 ml)
Olive Oil1 cup pure olive oil (240 ml)
Orange Juice1/3 cup sour orange juice (or 50/50 lime + orange juice) (80 ml)
Sherry Vinegar2 tsp Spanish sherry vinegar (10 ml)
Pepperkosher salt and pepper to taste

Method

Pour to the lines in order (bottom → top): OLIVE OIL, ORANGE JUICE.
Add by count: 4½ CLOVES GARLIC.
Season to finish: SCOTCH BONNET (1 chile), SALT (about ½ tsp), CUMIN (about 1½ tsp), PEPPER (to taste), SHERRY VINEGAR (about 1½ tsp).
Cap the jar and shake until emulsified.

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One recipe. Two nights of dinner.

You found this recipe once. On a PantryFlex jar it's printed in glass. The same pour marinates tonight's protein and doubles as a finishing sauce tomorrow, no extra measuring.

3 kitchens · 1 star · 2 national awards

Classic Sour Orange MojoNATIONAL AWARD WINNEROn the jar: CLASSIC SOUR
Curry MojoNATIONAL AWARD WINNEROn the jar: CURRY MOJO
Cuban MojoNATIONAL AWARD WINNEROn the jar: CUBAN MOJO
Adobo Chintextle-Miso-Aove★ STARRED KITCHENOn the jar: ADOBO

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Provenance

Norman Van Aken works in New World / Floribbean at Norman's; credentials include James Beard Best Chef: Southeast 1997 (Norman's).

Adapted from a Norman Van Aken recipe (Norman Van Aken / WLRN A Word on Food (first-party column)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.8× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Norman Van Aken / WLRN A Word on Food (first-party column) (published as “Classic Sour Orange Mojo”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

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