Mojo isleno, island olive sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Virgin olive oil |
| 1 | medium | Yellow onion, minced |
| ¾ | cup | Roasted red peppers, sliced with juice |
| 18 | Manzanilla olives, sliced | |
| 2 | tablespoons | Capers |
| 2 | cups | Tomato sauce |
| 2 | Bay leaf | |
| 1½ | tablespoon | Vinegar |
| Salt, to taste | ||
Directions
In a small skillet, warm the oil over medium heat. Add the onion and saute until soft. Stir in the peppers, olives, and capers and continue sauteing for 2 minutes. Add the tomato sauce, bay leaves, and vinegar. Bring to a boil, lower the heat, and simmer 15 minutes uncovered. Season to taste with salt.
Makes 3½ cups
>From Celebrcion, Recipes and Traditions Celebrating Latino Family Life by Regina Crodova with Emma Carrasco for the National Council of La Raza.
NOTES : This traditional Puerto Rican sauce is often served with a variety of Caribbean island fritters, from the classic tostones de platano (plantain chips) to Bacalaitos Fritos (Codfish Fritters) Try this savory sauce over fried, grilled or baked fish fillets as well.
Recipe by: Celebracion
Posted to MC-Recipe Digest V1 #484 by kmeade@... (The Meades) on Feb 26, 1997.