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Lime Mojo

Lime Mojo

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Makes About 2 3/4 cups Servings


  • 2 tablespoons ground cumin
  • 1/4 cup minced seeded jalapeño chilies
  • 1 teaspoon ground black pepper
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons Sherry wine vinegar

Recipe Preparation

  • Stir cumin in heavy skillet over medium-low heat until fragrant, about 4 minutes.

  • Heat oil in heavy large saucepan until thermometer registers 175°F (do not boil). Remove from heat. Mix in cumin, jalapeño, garlic, salt and pepper, then fresh lime juice, chopped cilantro and vinegar. Cool completely.

Reviews Section

Grilled Skirt Steak With Mojo Marinade Recipe

Jennifer Olvera is a Chicago-based food writer and cookbook author who has written eight cookbooks and contributed to Serious Eats, the Los Angeles Times, The Chicago Tribune, and others.

Why It Works

    is a particularly good cut for marinated, with its heavy grain and ability to pick up flavors.
  • Cooking over very high heat maximizes the nice charred crust, while still helping the center of the steak maintain a buttery, medium-rare to medium, melt-in-your-mouth texture.

Skirt steak, with its coarse texture and hearty grain is a great cut for marinating, particularly when the marinade is a garlicky mix of lime and orange juice. As it chars over a hot flame, the interior ends up buttery-rich. Serve this steak with grilled potato wedges for a complete meal.

Cuban Food Flavor Fusion

Cuban food had strong ties to both the Caribbean and Spain.

Cuba was the first and last Spanish colony in the Caribbean, and thus Cuba today boasts of a rich blend of Native American Taino food, Spanish, African, and Caribbean cuisines. Flavor rules supreme.

The Spanish brought in cattle and pigs, and the in the mid-1800s the Chinese brought in rice.

When the Cuban revolt took place in the mid-1900s, Russia came in and introduced in wheat, pasta, pizza, and yogurt, and beef and lard almost disappeared.

Even with the outside influences and imports today, foods native to the place such as tropical fruits and root vegetables like yucca and potatoes find their way into dishes naturally. Cuban cuisine features these starchy foods galore with a variety of ways to prepare them.

But don’t just picture plain boiled potatoes or bland yuca. The Caribbean influence, in particular, has left a wonderful gift to Cuban food: spice.

The beautiful and fragrant Mojo sauce comes into play to enhance the flavors of vegetables and meat in Cuba.



Rate or Review

Reviews (3 reviews)

Disappointing - rather bland. We won't make again.

This steak rocks!My family ate this right up and asked for more!I did not discard the marinade.Just could not throw away that garlic-lime goodness. Instead,I put it into the pan after the steaks came out.This combined with the pan juices and cooked down to a nice sauce that went well with the steak and the rice I served as a side.

This was a bold flavor that was new to me, but we liked it. We didn't have a mortar/pestle, so I used the blender and it worked. Served with a brown rice pilaf and it went well together.

For the most updated allergen and nutritional information, it is important that you read the ingredient statement printed on the packaging at the time of your purchase.

We are aware of allergies and sensitivities. We will always declare the following ingredients on our label in the ingredients statement - they will never be hidden under the notations of "spices" or "natural flavors":

Priority Allergens:

  • Peanuts
  • Tree Nuts (almonds, brazil nuts, cashews, hazelnut (filbert), macadamia nut, walnut)
  • Gluten containing grains - including barley, rye, oats, spelt, triticale, and kamut
  • Milk & Milk Products
  • Eggs
  • Soy
  • Monosodium Glutamate (or MSG)
  • Fish
  • Shellfish
  • Yellow Dye #5 (Tartrazine)
  • Sulfites over 10 ppm

If no ingredient statement appears on the product label, then the products is as it appears in the product name (e.g. black pepper). This labeling policy is compliant with US or Canadian food labeling laws, as appropriate. All our retail Extracts and Food Colors are formulated without gluten.

If any product has a Gluten Free claim, the product and the manufacturing line has been validated Gluten Free.

Our facilities have allergen, sanitation, and hygiene programs in place. Our employees follow good manufacturing practices and are trained in the importance of correct labeling and the necessity of performing thorough equipment clean-up and change over procedures to minimize cross-contact of ingredients.

Again, we encourage you to read the ingredients statement on your package at the time of purchase to ensure accurate, up to date information.

Recipe Summary

  • ½ teaspoon cumin seeds
  • ¼ cup orange juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons Montreal-style steak seasoning
  • 2 ¼ teaspoons lime juice
  • 1 ½ teaspoons dried oregano
  • 1 ½ pounds beef rib-eye steaks

Place cumin seeds into a small skillet over medium heat stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.

Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.


  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup minced onion
  • 2 large garlic cloves, minced
  • 1 cup fresh lemon juice
  • 1 cup fresh orange juice
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons freshly ground pepper
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon Worcestershire sauce
  • Salt
  • One 5-pound, bone-in Boston butt (pork shoulder, butt end)
  • Creamy Cilantro-Lime Sauce

In a small saucepan, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant. Add the lemon and orange juices and simmer for 2 minutes. Add the vinegar. Transfer half of the mojo to a blender and let cool. Refrigerate the remaining mojo.

Meanwhile, in a jar, shake the garlic and onion powders, ground pepper and cumin. Add 2 tablespoons of the dry rub to the mojo in the blender. Add the Worcestershire and 1 tablespoon of salt and puree the marinade.

Put the pork in a resealable 1-gallon plastic bag and add the marinade. Seal the bag, pressing out the air, and refrigerate for at least 8 hours or up to 24 hours, turning occasionally. Bring the pork to room temperature.

Preheat the oven to 350° and set a rack in a roasting pan. Remove the pork from the marinade and pat dry. Rub the meat all over with the remaining dry rub and set it on the rack. Roast for 3 hours, until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Reduce the oven temperature to 275° and roast the meat for about 3 hours longer, until very tender and an instant-read thermometer registers 180°. Remove the roast from the oven and cover with foil let rest for 30 minutes.

Shred the meat, discarding the bones and excess fat. Serve the roast with the remaining mojo and the Creamy Cilantro-Lime Sauce.

Ponzu Lime Mojo Wings

One more for the wing collection and then I'm going to to take off from blogging to get ready for and enjoy the Super Bowl! If you're still on the hunt for some Super Bowl party food ideas, you can pick some great menu ideas right here. They are all mine, all tried and true, and all right here on this site. Check 'em out!

I recently had the opportunity to try Kikkoman's new Ponzu Lime Seasoned Dressing and Sauce. It's a new soy sauce with a twist - an extra burst of citrus and umami. We all know about the four basic tastes - sweet, sour, salty and bitter. Umami is a reference to the fifth taste - a sort of meaty savoriness. The Kikkoman Ponzu Lime Seasoned Dressing and Sauce combines traditional soy sauce with lime, vinegar and seasonings, is lower in sodium than regular soy sauce, and has no fat and no MSG. It can be used as a dipping sauce for sashimi, drizzled on grilled foods as a finishing sauce, as a condiment, or anywhere you'd use regular soy sauce.

The Kikkoman website had a few suggested recipes, but I wanted to try to do something a little different and since it was almost Super Bowl Sunday, wings popped into my mind. Wings are a favorite football appetizer for me so I'm always up for any new wing recipe but had to get creative to utilize this new lime infused soy based sauce. The first thing that came to my mind was to do a mojo inspired wing and this is the recipe that resulted.

I am happy to say that I was thrilled with this wing recipe. It has a wonderful spicy, sweet, savory, citrus tang to it and the sauce reduction is just incredible, so be sure to reserve about a cup of the marinade before you place the chicken in it to reduce on the stovetop and use as a sauce.

I highly recommend using Reynolds Wrap Non-Stick Aluminum Foil when preparing wings in the oven.

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Ponzu Lime Mojo Wings

Prep time: 10 min
Cook time: 1 hour

Total time: 1 hour 10 min
Yield: About 4 to 6 servings

  • 4-1/2 pound package of chicken wings
  • 1 cup of olive oil
  • 1 package of Good Seasons dry Italian dressing mix
  • 1-1/2 cups of orange juice
  • 1/4 cup of Kikkoman Ponzu Lime sauce
  • 1/4 cup of honey
  • 3 cloves of garlic , smashed
  • Juice of one lemon
  • Juice of one lime
  • Red pepper flakes
  • Salt and pepper , to taste
  • Cajun seasoning (like Slap Ya Mama), to taste, optional

Cut the tips off of wings and separate, if desired. Place wings in a zipper bag. Whisk together all of remaining ingredients, except the salt, pepper and Cajun seasoning, and once combined, pull out one cup of the marinade to set aside. Pour the remaining marinade over the wings. Seal the bag, and mush it all together refrigerate for one hour, turning occasionally.

Preheat oven to 375 degrees F. Remove wings from marinade and place in a single layer on an aluminum foil covered baking sheet. Sprinkle the wings with salt, pepper and Cajun seasoning. Bake on the lower rack of the oven at 375 degrees for about 20 minutes.

Meanwhile, bring the reserved marinade to a boil on the stovetop reduce to a medium simmer and allow to reduce until thickened. Remove wings, turn the oven up to 425 degrees, and brush the wings with the reserved, cooked marinade. Turn and brush the other side and return to oven to the middle rack. Bake at 425 degrees for another 30 to 40 minutes, or until done, turning and brushing with the marinade several times. Total cooking time will be dependent on the size and thickness of the wings.

Serve with the marinade reduction as a dipping sauce.

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How does this Mojo Marinade work on your meats?

This mojo marinade tenderizes and flavors your protein so all you have to do is marinate and cook! In order for a marinade to be effective, it must contain acid, fat, salt and flavor enhancers. The combination of these elements ensures that the protein is juicy, succulent and flavorful from the inside out. Here’s how it works:

  • FAT: the olive oil dissolves fat-soluble flavor compounds from the seasonings and aromatics and evenly disperses them throughout the protein. Fat also adds moisture to the protein so it’s especially important on lean cuts such as chicken breasts and pork tenderloin. If you are using the marinade just as mojo sauce, then you can skip the oil.
  • ACID: the orange juice, lime juice and lemon juice help tenderize the meat by breaking down lean muscle fibers. The citrus trio also boast layers fresh, bright, tangy flavor.
  • SALT: creates a brine, which increases the moisture capacity of the protein, helping it become juicer and more flavorful. First, the salt hydrates the muscle tissues via osmosis second, it changes the cells’ structure so that they can no longer contract when cooking. This means less water will be squeezed out and lost, resulting in juicier protein. Finally, the brine draws the aromatic flavor further down below the surface into the protein and enhances all of the flavors. You can pile on herbs and seasonings but if a marinade is missing salt – it will taste bland.
  • FLAVOR ENHANCERS: ingredients in mojo marinade can vary, but this recipe boasts citrus, garlic, onion, cilantro, jalapeno and pepper.


  • 1/3 Cup extra-virgin olive oil
  • 6 garlic cloves, minced
  • 1/3 Cup pineapple juice
  • 1 Tablespoon yellow mustard
  • 2 Teaspoons grated orange zest
  • 1/3 Cup orange juice
  • 2 Teaspoons lime zest
  • 1/3 Cup lime juice (3 limes)
  • 1 1/4 Teaspoon ground cumin
  • 3/4 Teaspoons dried oregano
  • 2 Tablespoons coarsely chopped fresh cilantro
  • 1 Tablespoon minced jalapeño chile
  • 6 (10-ounce) chicken leg quarters, trimmed

Mojo -- Cuban Marinade

( See instructions ) garlic cloves (about 30 to 40 cloves)
( See instructions ) salt
( See instructions ) black peppercorns
( See instructions ) oregano
( See instructions ) sour orange juice (If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime)

For a pig, we use four or five large HEADS of garlic! That's approximately 70 to 80 cloves.

For every ten cloves of garlic, add 1/2 teaspoon salt, six black peppercorns, and some oregano. Mash them all together into a paste. Scoop the paste out into a separate bowl. Continue this process until all of the garlic (all five heads) is mashed.

Stir in sour orange juice. (Five heads of garlic should be added to about 1 quart of sour orange juice to make a mojo for a whole pig.) Let sit at room temperature for 30 minutes or longer. Use immediately to season the pig or refrigerate for later use.

To make a smaller amount, reduce the amounts, but keep the proportions. For example, to make 1 cup of mojo, use about 1 head of garlic, 1 teaspoon of salt, 12 black peppercorns, and 1 cup sour orange juice.

TIP: This is a great marinade for just about anything, including pork chops as seen in the photo above.

Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer.

In a saucepan, heat olive oil to medium hot (approximately 220 degrees F) and remove from heat. Carefully whisk in the garlic-orange juice mixture (prepared above) until well blended.


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