Yield: 1 Servings
|6 \N||Cloves garlic; (up to 8)|
|1 \N||Meduim onion; thinly sliced|
|½ cup||Sour orange juice; (or else orange and key lime juices)|
|½ cup||Pure Spanish olive oil|
Using a food processor, crush the garlic with salt to make 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.
Minutes before serving, heat the oil over medium-high heat in a medium pan unitl it is very hot. Add garlic mixturte, stir, serve immeidiately.
(Note: Careful! Do NOT pour the oil into the juice.) Memories of a Cuban Kitchen Mary Urrutia Randelman I made this as a marinade, and stored both halves (juice and oil) together.
When I added the garlic to the oil, I also added quite a few red peppers to lend that roasted pepper-oil flavor. Take off with this as you like.
When I cooked the chicken Saturday night, it had been marinading for about two hours.
Posted to CHILE-HEADS DIGEST by Alex Silbajoris <72163.1353@...> on Apr 6, 1998