Mojo vinegreta (garlic dip)

Yield: 1 Servings

Measure Ingredient
4 eaches To 6 cloves garlic
1 teaspoon Salt
⅓ cup Sour orange juice

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 1¼ cups Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) MOJO VINEGRETA Garlic Dip

Similar recipes