Cuban Mojo Sauce - cooking recipe

Ingredients

6 medium garlic cloves
1/2 teaspoon lime zest
3 tablespoons fresh lime juice
1/4 teaspoon orange zest
2 tablespoons fresh orange juice
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup extra virgin olive oil
fresh ground black pepper
1 tablespoon cilantro, minced (I omit)

Preparation

Blend the garlic, zest, juice, cumin and salt in a blender until the garlic is finely chopped.
With the machine running, slowly add the oil in a thin stream until emulsified.
Transfer to a small bowl and season to taste with pepper.
Stir in the cilantro.
The mojo can be made up to four days ahead, covered and refrigerated. Bring to room temperature before serving.