Mojo Criollo

Raven Higheagle

By
@ravenhigheagle

This is a perfect accompaniment to fish and seafood and can double as a cold-salad dressing. For an interesting variation, add 2 to 3 tablespoons finely chopped cachucha (ají dulce) pepper or pimientos or 1/2 cup finely chopped tomatoes.


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Rating:

Serves:

Serves 6

Prep:

5 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

3 c
olive oil orange-and-rosemary oil
3 large
onions, finely chopped
27 clove
garlic, minced
36 sprig(s)
cilantro, finely chopped
9
bay leaves
9 Tbsp
fresh lime or lemon juice
18 Tbsp
dry or sweet sherry or wine vinegar
3 tsp
salt
1 1/8 tsp
freshly ground black pepper

Directions Step-By-Step

1
In a medium skillet, heat oil over medium heat. Add onion, garlic, parsley, and bay leaf and sauté 1 minute.
2
Stir in lime or lemon juice, sherry or wine vinegar, salt, and pepper and sauté another 1 to 2 minutes, until onion is translucent.
3
Remove bay leaf just before serving.

About this Recipe

Course/Dish: Other Sauces, Dressings
Main Ingredient: Non-Edible or Other
Regional Style: Cuban