* Exported from MasterCook *
Antolina's Vegetable Paste - Mojo Isleño de Antolina
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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2 tablespoons fresh oregano -- leaves only (see instructions)
3 large roasted red bell peppers -- (about 3 cups after peeling and coring)
1 medium white onion -- cut in blender-friendly chunks
1/3 cup olive oil -- plus 1 teaspoon olive oil, divided
10 cloves garlic
1 teaspoon ground cumin
2 teaspoons sweet Spanish paprika
2 teaspoons salt -- (more or less to taste)
1/2 cup white vinegar
Strip the oregano leaves from the stems and sauté in a tiny bit of olive oil stirring constantly until limp and fragrant, about 60 seconds in the pan. Be careful not to let them burn!
To roast peppers: On a barbecue grill, lay the peppers on their sides on a lightly oiled grill rack and roast, turning occasionally, until the skins are blackened -- about 8-10 minutes. You may also place the peppers on a broiler rack and broil in the oven, turning occasionally, again until the skins are blackened -- about 8-10 minutes.
Transfer the roasted peppers to a bowl, cover with foil, and let steam for 10 minutes. Peel, core, and seed the peppers when they are cool enough to be handled. Slice into smaller chunks suitable for processing in a blender.
Place the roasted peppers, oregano and all other ingredients (including the remaining 1/3 cup olive oil) in a blender or food processor and blend on high until you have a smooth paste.
To use as a sofrito, omit the oil in the mix, and sauté in a little olive oil until fragrant. Use as a substitute for the traditional Cuban sofrito in your favorite recipe.
Makes about one quart.
AuthorNote: Armando's mother, Antolina Pou Fernandez, had been making her version of this sauce for years beginning in her native Zaza del Medio, Cuba -- a small country town in what was once Las Villas.
Now we have encountered several versions of mojo isleño: Puerto Rican, Venezuelan, and Mexican, just to name a few. However, this roasted pepper version is pure Cuban -- by way of the Canary Islands where the family's ancestors originated.
This classic mojo tastes great on sandwiches and even as a dip for tostones and mariquitas. You may also omit the oil from the mix and use this as a type of sofrito. Sauté the mixture in a little olive oil until fragrant and use in your favorite sofrito-based recipe. You can make a very interesting arroz con pollo using mojo isleño sofrito as a base!-
Cuisine:
"Caribbean"
Source:
"Three Guys from Miami"
S(Formatted by Chupa Babi):
"Sept 2012"
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Per Serving (excluding unknown items): 134 Calories; 12g Fat (78.4% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 714mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 5077 0 0
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