Puerto rican mojito

Yield: 2 cups

Measure Ingredient
6 \N Aji dulce peppers or
1½ tablespoon Red bell pepper, diced
½ \N Green bell pepper, diced
5 \N Garlic clove(s)
\N \N Coarsely chopped
2 \N Shallots, coarsely chopped
1 \N Tomato
\N \N Peeled and seeded
1½ tablespoon Capers, drained
1½ teaspoon Dried oregano
½ cup Cilantro leaves
\N \N Washed and stemmed
¼ cup Tomato paste
2 tablespoons Extra-virgin olive oil
1 tablespoon Lime juice
\N \N Salt and pepper to taste

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

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