| 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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