Yield: 1 servings
|1||Fresh peeled mirliton; shredded and|
|; strained (place on|
|; a strainer and|
|; press to eliminate|
|; the excess liquid).|
|Season with ajilimojili sauce to taste.|
|; Season with salt and pepper.|
|***AJILIMOJILI SAUCE FOR MIRLITON|
|¾ cup||Virgin olive oil; up to 1|
|½ cup||Cider vinegar|
|½ small||Onion; peeled|
|4||Cloves garlic; peeled, up to 5|
|½||Green Italian or Anaheim fresh pepper; seeded and cut into|
|8||Sweet seeded and deveined little peppers|
|; or 1/4 cup chopped red pepper|
|1 teaspoon||Fresh oregano|
|½ cup||Fresh coriander; up to 3/4|
|Salt and pepper to taste|
Chop all ingredients in the food processor until creamy. Adjust seasoning to your own taste.
Recipes from Giovanna Huyke (copyright 1993 by Giovanna Huyke.) Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.