Pomegranate mojo

Pomegranate mojo

By
From
Taqueria
Makes
500 ml
Photographer
Chris Middleton

This is a signature sauce of Latin cooking, said to be the condiment of the Portuguese explorers who left their garlic scent throughout their travels. So many nations have now added their own accents and that’s the charm of this popular sauce. The sourness that interplays with the garlic is the key and I choose to add pomegranate for its striking and full zesty zing. This sauce can be used to dress raw sashimi-grade fish or to invigorate barbecued meats, soups or stews.

Ingredients

Quantity Ingredient
1 1/2 tablespoons cumin seeds
2 garlic cloves, crushed
100ml sherry vinegar
125ml olive oil
200ml pomegranate juice or molasses
2 tablespoons sugar
40g sesame seeds, toasted
sea salt
freshly ground black pepper

Method

  1. Place the cumin seeds in a small, dry frying pan and sprinkle with water to moisten. Cook over low heat, until the water evaporates and the seeds begin to dry-fry and become fragrant.
  2. Add the garlic and vinegar and cook for 30 seconds. Add 1½ tablespoons of the oil and gently warm over low heat for 2 minutes, or until the garlic is cooked.
  3. Transfer to a blender and process, gradually adding the remaining oil, the pomegranate juice or molasses and sugar. Stir in the sesame seeds. Season with salt and pepper.
  4. Store in an airtight container in the refrigerator for up to 1 week.
Tags:
Mexican
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