Mojo Vinegreta Garlic Dip

Ingredients

4 each to 6 cloves garlic 1 tsp salt 1/3 cup sour orange juice	Advertisements

Preparation
 
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

 

 
Servings: 1

 

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