| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Sauces |
1 |
Servings |
INGREDIENTS
| 6 |
|
To 8 cloves garlic |
| 1 |
ts |
Salt |
| 1 |
md |
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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