Mojo criollo (Creole sauce)

Mojo criollo is one of the obligatory recipes of Cuban cuisine because we can use it in a wide variety of typical dishes of the island.
This sauce gives exceptional flavor to all kinds of meats, fish and seafood, and it is also excellent to accompany tubers like cassava (yuca) and taro (malanga).
This type of vinaigrette or sauce was introduced to our archipelago by the Spanish during the colonial era.
Since then, mojo criollo has become part of our culinary tradition through its incorporation into multiple local dishes.
Its preparation is very simple, resulting from the mixture of its ingredients with an intense flavor, characteristic of the dishes that Cubans consume.
If its popularity is widespread during the holidays, as at the end of the year when it comes to preparing the undeniable roast suckling pig, it is a recipe that can be prepared for any occasion every day of the year.
The secret to perfect tasting is to let it rest as long as possible before using it, in this way its ingredients are better integrated, giving rise to an extremely rich and penetrating flavor.
This is the authentic Cuban recipe for mojo criollo, one of the preparations not to be missed when preparing a delicious traditional dish.

How to prepare Creole mojo.
We start by crushing the peeled garlic well with the salt in a mortar.
Then we add the pepper and crush well again, then add the oregano and mix.
Finally, add the finely chopped onion, oil and bitter orange juice. We mix with a spoon.
Leave to rest for at least 30 minutes to 1 hour before using so that the flavor of the mixture of ingredients is better felt.
Use this delicious mojo to season all kinds of meats or to prepare the famous recipe with cassava (la yuca con mojo), taro or even potatoes.
Optional:
If you don't have bitter orange juice, you can replace it with lemon juice, the result is just as great.
Additionally, you can optionally add a few drops of vinegar to further enhance the flavor.
Personally I like to add a pinch of cumin, plus ginger, small cachucha peppers and finely chopped chives.
Go ahead and give a particularly Cuban touch to your grilled meats in the garden... plus MOJITO of course.