Cuban Blood Orange Mojo Sauce
  • Cooking Time: 4 minutes
  • Servings: 1 1/2 cups
  • Preparation Time: 10 minutes
  • 1/3 Cup Orange Juice Concentrate
  • 1/3 Cup Fresh Blood Orange Juice
  • 1/4 Cup Fresh Lime Juice
  • 1/4 Cup Olive Oil
  • 1 Tsp. Kosher Salt
  • 1/2 Tsp. Fresh Mint Finely Chopped
  • 1/4 Tsp. Ground Cumin
  • 1/2 Tsp. Dried Oregano
  • 1/3 Cup Minced Garlic
  • 1/8 Tsp. Toasted Red Pepper Flakes
  • 1 Whole Blood Orange
  1. In a 1 Quart Pot, add red pepper flakes, and heat for 2 minutes on high heat to lightly toast.
  2. Combine all other ingredients into pot.
  3. Stir, and continue to simmer over low heat for 2 minutes to bloom spices and herbs.
  4. Set aside to cool at room temperature.
  5. Store refrigerated in an airtight container up to three days.
  6. Cut the blood orange into 1/4 inch slices and cut each slice in half. Cut the peel and pithe away from the orange slices. Place the orange segments to marinate in the Mojo sauce in a small bowl. Refrigerate until ready to serve.
This recipe was created by Chefs Tony Hannah, Calen Hock and Carlos Cherez for North Coast Brewing Company to celebrate International Jazz Day (April 30th). Adapted from