Mojo Sauce (Cuban)

This robustly flavoured Cuban sauce makes a great dip for grilled steak, chicken, or pork. It's also the classic accompaniment to fried or boiled yuca. A generous amount of garlic, its bite tempered by the acid from lime and orange juices, along with a large pinch of red pepper flakes, give this sauce plenty of zing.

2 Tbsp. extra-virgin olive oil
12 cloves garlic, minced
1 tsp. lime zest, freshly grated
¼ cup lime juice, freshly squeezed (from 2 limes)
1 tsp. ground cumin
1 tsp. dried oregano
¾ tsp. sea salt
½ tsp. orange zest, freshly grated
½ cup orange juice, freshly squeezed
¼ tsp. red pepper flakes

This sauce can be refrigerated for up to 24 hours. If refrigerated, let the sauce come to room temperature before serving.

Combine all ingredients in small saucepan, bring to simmer, then remove from heat and let cool completely before serving.

Makes 4-6 servings, or 1 cup.