Used more than 10 cloves; but suit your taste buds. Also made this using 2 Tablespoons lemon juice, 1 Tablespoon lime juice, and 1 Tablespoon unsweetened orange juice to mimic the taste of sour orange. Toss in a generous handful of minced cilantro and 1/4 teaspoon ground Aleppo red pepper - heaven!
* Exported from MasterCook *
Latin American Garlic Sauce - Mojo de Ajo
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
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1 cup extra virgin olive oil
8 cloves garlic -- (6 to 10 cloves, to taste)
1/4 cup lemon juice -- or lime juice
1/2 teaspoon salt
Place all of the ingredients into a blender or food processor and process until smooth.
Adjust the amount of salt or juice to taste.
Makes 1 1/2 cups (24 one-tablespoon servings)
VARIATIONS:
Canary Island-style Mojo: Mojo sauce originated in the Canary Islands, a chain of Spanish islands off the coast of West Africa. Add a tablespoon of paprika or ground cumin, or use combination of the two. For a little heat, add a chopped chile pepper. Serve with boiled potatoes or as a dip for bread.
Add a little squeeze of orange juice for an authentic sour orange flavor. Or substitute vinegar for the citrus juice.
Add a little dried oregano.
Add a little water or chicken stock to the sauce to thin it out a bit if you like.
AuthorNote: Mojo (pronounced MO-ho) is used in Puerto Rico and Cuba as a condiment for tostones, deep-fried plantain chips. This pungent garlic sauce, sometimes called mojo de ajo, can also be used to flavor fried or boiled yuca, or as a marinade.
Cuisine:
"LatinAmerican/Hispanic"
Source:
"Whats4Eats"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 82 Calories; 9g Fat (97.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 45mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 2 Fat.
Nutr. Assoc. : 0 0 0 0
