1. Blend the garlic, zest, juice, cumin and salt in a blender until the garlic is finely chopped. 2. With the machine running, slowly add the oil in a thin stream until emulsified. 3. Transfer to a small bowl and season to taste with pepper. 4. Stir in the cilantro. 5. The mojo can be made up to four days ahead, covered and refrigerated. Bring to room temperature before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
