| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Appetizers, Cuba, Update, Archived |
1 |
Servings |
INGREDIENTS
| 4 |
|
To 6 cloves garlic |
| 1 |
ts |
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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