| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | Sauces | 1 | Servings | |
INGREDIENTS
| 6 | To 8 cloves garlic | |
| 1 | t | Salt |
| 1 | Onion, very thinly sliced | |
| 1/2 | c | Sour, Seville orange juice |
| or | ||
| 1/4 | c | Sweet orange juice and |
| 1/8 | c | Each fresh lime and lemon |
| juice | ||
| 1/2 | c | Pure Spanish olive oil |
INSTRUCTIONS
Using a mortar and pestle or a food processor, crush the garlic with the salt to form a thick paste. In a mixing bowl combine the garlic paste, onion and juice and let the mixture sit at room temperature for 30 minutes or longer. 3. Minutes before you are ready to serve the mojo, heat the oil over medium-high heat in a medium-size pan until it is very hot, add the garlic mixture (do this quickly because it will splatter), stir, and serve immediately. To reheat, simmer over low heat until heated through, 6 to 8 minutes. The sauce keeps several weeks refrigerated. Makes 1 cup MOJO CRIOLLO Creole Garlic Sauce Posted to MM-Recipes Digest V3 #305 Date: Thu, 7 Nov 1996 00:18:10 -0500 From: BobbieB1@aol.com
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