Lordy. I live in a sanctuary county so we have a lot of Hispanic products.
Juice from sour oranges is always on our shelves.
(Found this on the net, interesting.
https://www.theguardian.com/lifeandstyle/2015/dec/27/seville-season-a-time-to-be-sweet-on-sour-oranges )
(So is lard, aaand I’m kind a getting a hankering. Best fried corn taco, French fry cooking oil EVER. Haven’t gone there yet.
Pineapple is great in a teriyaki marinade. Should work.
Mojo Criollo
Ingredients:
* 1 tablespoon oregano
* 1 garlic bulb
* 1 tablespoon bay leaves
* 1 teaspoon cumin
* 4 ounces water
* 4 teaspoons salt
* 6 ounces orange juice
* 4 ounces pineapple juice
* 2 ounces lemon juice
Instructions:
1. Peel and mash your garlic cloves.
2. Get a large mixing bowl and combine the lemon juice, pineapple juice, orange juice, salt, water, bay leaves, cumin, garlic and oregano. Stir all the ingredients thoroughly in order to evenly distribute the flavors of the spices and herbs. Let the sauce sit for at least an hour before using.
I’d leave out the water and most of the salt and some of the bay. I’d let it sit for at least a day or 2.
After readin your recipe post I want a syringe and a large bore pointy needle!
We have a Hispanic store nearby, so I’ll look for it.