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Mojo Criollo (mo-ho Cree-yo-yo)

Yield: 1 Servings

Ingredients and directions for this recipe

6 Cloves garlic; (up to 8)
1 ts Salt
1 Meduim onion; thinly sliced
1/2 c Sour orange juice; (or else
-orange and key lime juices)
1/2 c 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.

See also:
Previous recipe Mojo Criollo (creole Garlic Sauce)
Next recipe Mojo Garlic Dressing

Or try one of these recipes:
Gingersnap Mincemeat Torte
Royal Chocolate Torte