This Oregano Citrus Marinade is a simple yet flavorful take on a Cuban favorite, Mojo. If you can't find sour oranges, substitute for ⅓ cup each of fresh lemon, lime, and orange juice. Chicken, pork, and white fish are the perfect proteins for this marinade.
Yield: 1½ cups
- 1 cup fresh sour orange juice
- ⅓ cup olive oil
- ¼ cup fresh oregano leaves
- 7 garlic cloves
- Blend all ingredients in a blender or food processor until oregano is finely chopped. Pour over meat and marinate for 2 hours or overnight.
- This marinade can easily be frozen for later use.
Featured Ingredient: Oregano
Native to the Mediterranean region, oregano is a common flavor in Italian, Greek, and Spanish cuisine, in dishes like pizza, egg casseroles, and tomato sauces. It is perfectly suited for growing in a container, making it easy to have on hand for use in the kitchen. Harvest anytime, but especially as the stems begin to get tall and are about to flower — that is when the leaves are the most flavorful. Oregano dries well, so harvest what you need during the growing season and dry what's left for use during the winter months. Learn to grow your own oregano.