Mojo Vinegreta (garlic Dip)

A lamb is a meek creature. It hurts none, is hurt by all; it hangs not back, when it is led to the slaughter; it cries not when it is pierced; no greater emblem of patience to be found among irrational creatures. To this the prophet likens our Savior, when he said, “He was brought as a lamb to the slaughter, and as a sheep before the shearers is dumb, so he opened not his mouth,' Isaiah 53:7. How strange was His humility in entering into such a life!

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
	Spanish	Appetizers, Archived, Cuba, Update	1	Servings

INGREDIENTS

4		To 6 cloves garlic
1	t	Salt
1/3	c	Sour orange juice

INSTRUCTIONS

or equal parts of fresh lime, lemon, and sweet orange juice Salt and
freshly ground black pepper to taste 1 cup pure Spanish olive oil 1.
In a mortar, mash the garlic with the salt until a smooth paste is
formed. In a food processor fitted with a steel blade, combine the
garlic paste, citrus juice, and salt and pepper. With the motor
running, add the oil very slowly, processing until smooth. Remove any
pieces that aren't processed. (Alternatively, the ingredients can be
mashed together in a mortar.) 2. Cover and refrigerate, and bring to
room temperature when ready to use. Mojo Vinegreta will keep about 1
week refrigerated. Makes 1 1/4 cups Mary Urrutia Randelman "Memories
of a Cuban Kitchen" (Macmillan, 1992) MOJO VINEGRETA Garlic Dip  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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“God: so personal that in comparison we are cold unfeeling machines”