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Mojo Vinegreta (garlic Dip)

Yield: 1 Servings

Ingredients and directions for this recipe

4 ea To 6 cloves garlic
1 ts Salt
1/3 c 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 1 1/4 cups Mary Urrutia Randelman "Memories
of a Cuban Kitchen" (Macmillan, 1992) MOJO VINEGRETA Garlic Dip

See also:
Previous recipe Mojo Potatoes
Next recipe Mokettes Aux Amandes (almond Mochettes)

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