Puerto rican mojito
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Aji dulce peppers or | |
| 1½ | tablespoon | Red bell pepper, diced |
| ½ | Green bell pepper, diced | |
| 5 | Garlic clove(s) | |
| Coarsely chopped | ||
| 2 | Shallots, coarsely chopped | |
| 1 | Tomato | |
| Peeled and seeded | ||
| 1½ | tablespoon | Capers, drained |
| 1½ | teaspoon | Dried oregano |
| ½ | cup | Cilantro leaves |
| Washed and stemmed | ||
| ¼ | cup | Tomato paste |
| 2 | tablespoons | Extra-virgin olive oil |
| 1 | tablespoon | Lime juice |
| Salt and pepper to taste | ||
Directions
Traditionally served as a dipping sauce for plantain chips and fried mashed green plantains. It's also great for dipping tortilla chips and makes a fine cocktail sauce for shrimp and other seafood.
Combine the peppers, garlic, shallots, tomato, capers, oregano, and cilantro in a food processor and grind to a smooth puree. Work in the tomato paste, olive oil, lime juice, and salt and pepper.
Transfer to a clean jar with a nonreactive lid. Refrigerated, it will keep for 1 week.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 68
Submitted By DIANE LAZARUS On 12-13-95