There are plenty of bottled “mojos” being produced. Avoid them at all costs. Manufacturers have yet to capture the perfection of what you can make and make easily at home. The versatility of this mojo is unparalleled. I have used it for years on a dish in my cookbook called “Yuca Stuffed Shrimp con Mojo.” I can’t tell you how many orders we’ve made over the years at the restaurants. At home I use it not only as a sauce, I use it as a marinade for chicken, pork and steak (especially flank and skirt steak). Further than that we mix it into mayonnaise-type sauces and you will find it going into ketchup for a “New World” twist on that. It will store in the refrigerator up to a month.