Tempero Mojo de Alho e Citrinos

Tossed it on chicken thighs before grilling and the kitchen smelled incredible — that bright citrus comes through without being sour, and the garlic is savory enough to hold its own. It’s become my go-to for weeknight dinners.

The citrus really comes through without being tart, and it clings nicely to vegetables before roasting. Garlic punch is there but not overpowering. Used it on shrimp and even tossed some into rice water for a subtle lift—everything got eaten fast.

I sprinkled this on grilled chicken before searing, and the garlic-garlic-citrus combo really stuck to the meat. Even the leftovers next day tasted zesty.