Cuban Mojo

Heat olive oil in a saucepan over medium heat: Add garlic and cook until fragrant but not browned, 20 to 30 seconds: Remove from the heat and let cool for 5 minutes. Carefully stir in juice and spices and bring to a boil: Let cool and serve at room temperature. This sauce will keep, covered and refrigerated, for up to 3 days. Note: MoJo is the national table sauce of Cuba. It is traditionally made with the fresh juice of the sour orange, it can also be made with fresh lime juice, and for variation, grapefruit or pineapple juice.