Mojo Marinade

I love Chef Aaron McCargo and have his book SIMPLY DONE, WELL DONE. I have pulled numerous great recipes from this book. This is one of my top favorites and I make this stuff at least twice per month during the summer months. It is fresh, flavorful and preservative free unlike the commercially prepared one found in grocery stores. Each batch makes 3 cups. I have used it chicken, pork and beef and it is just super yummy. I want to try it with fish, as well but simply haven't had the opportunity yet.

One of the ingredients is jerk seasoning that he has included the recipe. I don't use a whole lot of jerk seasoning so I simply purchase McCormick's jerk seasoning. The bottle is small and lasts me forever. Another note, the original recipe calls for 1.5 TABLESPOONS of salt. I don't like to use that much salt in my cooking, so I have cut that in half. Don't mind the salt, use the full amount. 

Finally, the directions call for the ingredients to be placed in a blender and processed until smooth. I don't do that. I mix it up in a very large bowl. I like the chunks of onion in my marinade.

According to Chef McCargo, each batch will last one month if refrigerated in a glass container with a tight lid. Mine never lasts that long.

So here we go!:

1/2 onion, coarsely chopped
1 cup FRESH SQUEEZED orange juice
1/2 cup FRESH SQUEEZED lemon juice
6 cloves chopped or 3 t. jarred garlic
2 T. Chopped fresh cilantro leaves
2 t. Kosher salt
1 T. Honey
1 T. Jerk Seasoning
1 T. coarse ground pepper
1 t. dried oregano

Directions:

1) Place all ingredients in a blender and process. Pour into glass container and refrigerate unused portions for no more than one month.