My immersion blender died. Cue sad trombone. On the bright side, I learned that my food processor cannot be used to grind cumin seeds into powder. Wait…unnecessary dirty dishes and a broken favorite appliance – definitely not the bright side. BUT. This mojo IS bright and will add some serious zip to your next batch of veggie fajitas! But we’ll get to that in a bit.
I realize that mourning an immersion blender is more than a bit ridiculous, and I’m definitely not wearing all black and moping around the house or anything, but it’s still a bummer. I have had mine for at least 7 years, and it has been one of my most indispensable kitchen tools. And it’s the perfect tool for this mojo, but since mine broke in the middle of me photographing how to make it, I had to go a different route for the photos. I guess I could have faked it, but that’s not my style. 🙂
This recipe calls for ground cumin, and I grind mine from whole seeds, because it’s more affordable and super fresh. I was all excited because I was first going to grind the cumin seeds in the same jar that I blended the mojo, but once the immersion blender went down, I was scrambling for a different option.
This is the part where the immersion blender dies. RIP, immersion blender. I will miss you.
Next up, I tried the food processor, because I was really into the idea of grinding the cumin up with the same tool with which I blended the mojo. But, sadly, I learned that a food processor is not the right tool to grind spices. It just kind of spun the cumin seeds around, grinding some but not others.
So, my trusty coffee grinder turned spice grinder to the rescue. Honestly I probably should have just used this from the beginning, but I tend to learn lessons the hard way. And by that I mean the messy way.
There was one other way that I was going to use the immersion blender for this mojo, and that was to show you how I store chipotles in adobo. I LOVE LOVE LOVE chipotle peppers for all that smoky spicy vinegary flavor, but once you open a can, what do you do with the leftovers? No way are you going to need more than a few peppers, unless you’re making chili for 100 or something. So, I love to transfer the whole can into a pint sized wide mouth mason jar, and then puree the whole shebang with the immersion blender. It keeps in the fridge like that FOREVER. I mean, a long time. It’s all thanks to the vinegar in the adobo sauce. And then you have chipotle puree at the ready for whatever you like! 1 tablespoon of puree is the rough equivalent to 1 pepper straight from the can, just FYI.
Dang, what a bad time for the immersion blender to go to appliance heaven. I’ll get over it. Now that we have all of our ingredients prepped and ready to go, it’s super easy to make this mojo.
Beth, what the heck is mojo?
OH! I guess we didn’t talk about that, did we? Sorry about that.
Mojo (“MO-ho”) is a marinade that is typically citrus-based, most often made with oranges. I first came to learn about it from a Food Network show called Tyler’s Ultimate, when celebrity chef Tyler Florence made his ultimate fajitas. The mojo that he used is super delicious, but I have played around with it quite a bit and really love using hemp seeds instead of the oil both for nutrition and to make it creamy without oil. And, as a bonus, you can use less liquid and turn it into a super flavorful dressing for any Mexican-themed salads. Plus, it’s super easy to make. Let’s do it!
Here are the cast of characters:
1 chipotle pepper in adobo
Orange juice, freshly squeezed
Lime juice, freshly squeezed
Making this mojo is as easy as adding all the ingredients to a blender along with some water and pureeing until smooth and creamy. Adjusting the water down will give you a thicker, creamier marinade that is really more of a salad dressing. If your immersion blender is still alive, you can also blend this up in a mason jar and not dirty up your blender. Or your food processor. Or your spice grinder. GAH – I’ll get over it one day.
I like to use a fine-mesh strainer directly over the blender to juice the oranges and limes – keeps the seeds from accidentally falling in and making the mojo bitter. I’m a nerd who has fine mesh strainers in a set of three different sizes, but in my defense I use them all equally.
So, what else can you do with this magical mojo? My current obsession is to marinate thick slices of cauliflower and grill them up. Then I serve them on slider buns like burgers, or make my own ultimate veggie fajitas. Just thinking about it is making my mouth water. Oh, and by the way, Grilled Cauliflower Sliders are coming to the blog in just a couple of days. Watch this space!
How will you get your mojo on? Fajitas? Salad? Grilled portobellos? There goes my mouth watering again. If you make this, pretty please with cilantro on top give me a shout! You can tag @eatwithinyourmeans/#eatwithinyourmeans on Instagram or even send me a Snap!
Get your mojo mojo on! If you see what I did there, we’re meant to be friends. 🙂Print
This creamy mojo (marinade) is packed with flavor with none of the guilt! Leave out the oil in favor of the healthy fats in hemp seeds for a healthy way to brighten up your next batch of veggie fajitas or taco salad.
- 1 orange (juiced)
- 1 lime (juiced)
- 2 cloves of garlic (peeled and roughly chopped)
- 1 in chipotle pepper adobo
- 1 Tablespoon ground cumin
- 1 teaspoon salt
- 1/2 cup shelled hemp seeds (such as Manitoba Harvest brand)
- 1/2 cup cilantro leaves and tender stems
- 1 cup water (3/4 cup if using as a salad dressing)
- Blend all ingredients until smooth. Use as a marinade for fajitas, or as a salad dressing.