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Mojo de Ajo

Mojo de Ajo with Marinated Shrimp Beef Chicken and Vegetables
Written by our Executive Chef

The beautiful thing about this Cuban recipe is how versatile it can be. When I say this – what I mean is that it can be used as a sauce to marinate shrimp, beef, chicken or vegetables. Sky is the limit with this one!

Makes 24 Servings


  • 1 Can chipotle chilis in adobo
  • 1 Cup extra virgin olive oil
  • 1 ½ Cups chopped garlic
  • 6 Tablespoons fresh lime juice
  • 2/3 teaspoons salt


  • Remove the chilis from the can and remove the stems
  • Slice or dice the chilis small
  • In a large pan, heat up the extra virgin olive oil and add the chilis and garlic. Simmer for
  • 5 minutes or until the garlic is golden and remove from the heat.
  • Stir in lime juice and salt. Allow the salsa to cool to room temperature.
  • Store covered and under refrigeration.


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