Mason Jar “Mojo” Marinade
Courtesy of Executive Chef Richard Fisher of Mystic Lake Casino

12 garlic cloves, minced
2 Scotch Bonnet (Habanero) peppers, seeded and minced
4 teaspoons cumin seeds, freshly toasted
2 teaspoons kosher salt
2 cups olive oil
1 cup fresh orange juice
¼ cup fresh lime juice
4 teaspoons sherry vinegar
2 teaspoons red wine vinegar
Fresh cracked black pepper to taste

Method:
1. Mix garlic, peppers and cumin together with a mortar and pestle. Transfer to a mixing bowl.
2. Heat the oil in a cast-iron skillet over medium heat. When oil reaches 120 degrees, add garlic, chili and cumin mixture. Turn off heat. Let stand and cool for 15 minutes. Whisk in all liquid ingredients. Season with salt and pepper. Pour into a Mason jar with a lid and date the jar. This marinade will hold under refrigeration for up to two months.
3. Use to marinate chicken, pork or flank steak with this spin on a traditional Latin Mojo Criollo.