Cuban Mojo

Yield: 1 Cup. Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and lightly toasted but not brown, about 30 seconds. Add the sour orange juice, cumin, and salt and pepper. The sauce may spatter. Bring sauce to a rolling boil. Correct seasonings, adding salt and pepper to taste. Cool before serving. Mojo tastes best when served within a couple of hours of making, but it will keep for several days, covered, in the refrigerator.