Mojo criollo (mo-ho cree-yo-yo)

Yield: 1 Servings

Measure Ingredient
6 \N Cloves garlic; (up to 8)
1 teaspoon Salt
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

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