Name: Mojo de Ajo (Citrus-Garlic) Sauce for Grilling
Prep time: 30 min
Total time: 30 min
Ingredients: 1 tablespoon annatto or achiote seeds (soaked for 1 hour, or if unavailable 2 teaspoons tumeric); 1/2 cup water; 1 1/2 tablespoons whole black peppercorns; 2 cloves garlic (peeled); 1 allspice berry; 1 serrano chili (trimmed); 1 cup cilantro (lightly packed); 2 tablespoons freshly squeezed orange juice; 2 tablespoons freshly squeezed lemon juice; 1/4 cup white vinegar

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Mojo de Ajo (Citrus-Garlic) Sauce for Grilling

This is a spicy, but not too hot, sauce that is good for grilling, especially seafood. See the recipe Grilled Shrimp with Mojo de Ajo (Citrus-Garlic) Sauce, Citrus Salsa and Avocado.

This idea is from Susan Herrmann Loomis, The New York Times Magazine, sometime around 1995.

Prep Time30

Total Time30

Course: Gluten Free, Grill, Sauces, Salad Dressings, Gravies

Servings: 1 cup

Author: Catherine Christiano

Ingredients

1 tablespoon annatto or achiote seeds soaked for 1 hour, or if unavailable 2 teaspoons tumeric
1/2 cup water
1 1/2 tablespoons whole black peppercorns
2 cloves garlic peeled
1 allspice berry
1 serrano chili trimmed
1 cup cilantro lightly packed
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/4 cup white vinegar

Instructions

If using annatto or achiote seeds, drain water and add to blender. Add all remaining Mojo de Ajo Sauce ingredients to blender. Process until mixture is coarsely chopped.
Brush on fish or meat before grilling. Store extra sauce in refrigerator.