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Maricel's Mojo

By Maricel Presilla

This garlicky sauce is the traditional accompaniment to the starchy root vegetables of the Hispanic Caribbean, especially Cuba. The acidic medium is usually Seville, or bitter, orange juice, though lime juice or white vinegar can be substituted. The mojo is at its best spooned or brushed over piping-hot boiled yuca, plantains, or other starchy tropical vegetables.

Cooks' Note

Storing: The sauce will keep in the refrigerator, tightly covered, for up to 3 days.

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