This recipe differs slightly from classic mojo in that it uses red onion instead of garlic. It's best to make this mojo a bit ahead of time so that the color of the red onion "bleeds" into the sour orange. The traditional accompaniment is grilled pork, but it's also wonderful with well-roasted chicken — charring its skin brings out the full flavors of the mojo.

Ingredients

　　Juice of 5 Seville (sour) oranges (about 1 cup)

　　1 red onion, cut into 1/4-inch dice

　　1/2 cup chopped flat-leaf parsley

　　1/2 cup olive oil

　　1 teaspoon salt

　　Place the orange juice, onion, parsley, olive oil, and salt in a mixing bowl and blend well using a wire whisk. Keep refrigerated for up to 2 days.

　　Reprinted with permission from Nuevo Latino by Douglas RodriguezTen Speed Press