Ingredients

1/2 head of garlic

1/4 teaspoon of salt

3 tablespoons olive oil

1 small onion, very thinly sliced

the juice of 1 lemon, 1 lime, ½ an orange

Instructions

Roast the garlic, in an oven or on a grill, wrapped in aluminium to prevent burning, for 20-30 minutes at 400 F (or, less time with a higher temperature). Once the garlic has cooled, muddle it with the salt, creating a sticky paste.

Thinly slice the onion, preferably with a mandolin. With a low to medium heat, add the olive oil to a pan. Add the onions and cook until translucent. Turn down the heat and add the salty garlic paste, warming through.

Turn off the heat and remove the pan from the stove. Add the citrus juice, to taste, and add a pinch of salt, if needed.
Serve with yuca or your favorite vegetables.

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There is no bad mojo. Questionable, mojo? Yes. But truely: you can’t go wrong.

Every time I follow this recipe, the result is unique. Sometimes, the mojo is very garlic-forward; sometimes I use the entire orange and the mojo is much sweeter; sometimes, I use avocado oil. When I’m impatient, I warm the garlic cloves in the pan while heating up the onions and then remove the cloves to muddle them with the salt, before adding the salty garlic back to the pan. Mojo is a dressing that suits your mood, your level of energy that day. Go with the flow and embrace the results.