Mojo Marmalade Sauce
I live in an area with diverse demographics, which I think is rather wonderful. Within a ten minute drive of my house there are hundreds of restaurants which serve everything from traditional Italian to Chinese, Japanese, Vietnamese, Korean, Greek, Indian, Pakistani, and good ol’ “Canadian” (fusion) food. What we do not have, however, is anything even remotely Mexican or Latin. There are no Brazilian barbecues. There are no homemade tortillas or empanadas. There are definitely no Cuban restaurants. I think this is a sorrowful state of affairs, because I truly adore Latin food. The spice! The zest! The FLAVOR!! I might not cross the road for homemade ravioli, but I would traverse 1000’s shining seas (of pavement) for some really good Mojo Chicken, and yet the closest we come are quesadillas on the “Pub Grub” menus.
Mojo Chicken was the inspiration for this sauce, which is about to be canned in large amounts. Well, ‘large’ being 3 quarts or so. Mojo is a flavoring made from oranges, limes, garlic and spices. And oh, OH is it ever good. Want succulent chicken? Marinate in Mojo. But if we were to push my affinity for Mojo Chicken aside, you might ask yourself what else this could be used for. After all, if you’re going to buy or make 3 quarts of anything it had BETTER have more than one use, right? Yes, my friend. Yes it does. This is what else it can do:
- A spoonful of this makes a fruit based salsa (like mango or pineapple) taste a gazillion times better. It also adds an intriguing new dimension to savory salsas.
- Use it to brighten soup or stew! A quick stir into chicken soup and the sunshine will melt your cold away. It’s also a natural pairing with sweet potato, pumpkin, or squash soup.
- Add a bit of interest to your next curry.
- Use as a marinade for salmon, and pump it up with some garlic and dill…..I don’t have words for how good this is. Truly.
- Add some garlic and olive oil and this is a great dressing for roasted beets and root vegetables.
Mojo Marmalade Sauce
Makes 3 quarts
- 5 large navel oranges (about 4 lbs)
- 6 limes
- 7-8 small habanero peppers, or 5 large ones
- 3 cups sugar
- 6 cups water