mojo criollo

Name: Mojo Criollo
Prep time: 5 min
Cook time: 5 min
Cuisine: Cuban
Ingredients: 3 cup(s) olive oil orange-and-rosemary oil; 3 large onions, finely chopped; 27 clove(s) garlic, minced; 36 sprig(s) cilantro, finely chopped; 9 - bay leaves; 9 tablespoon(s) fresh lime or lemon juice; 18 tablespoon(s) dry or sweet sherry or wine vinegar; 3 teaspoon(s) salt; 1 1/8 teaspoon(s) freshly ground black pepper

12 Pinches 1 Photo

Raven Higheagle

Prescott, AZ

Updated on May 22, 2014

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.

Rate

prep time 5 Min

cook time 5 Min

method Stove Top

yield Serves 6

Ingredients

3 cups olive oil orange-and-rosemary oil
3 large onions, finely chopped
27 cloves garlic, minced
36 sprigs cilantro, finely chopped
9 - bay leaves
9 tablespoons fresh lime or lemon juice
18 tablespoons dry or sweet sherry or wine vinegar
3 teaspoons salt
1 1/8 teaspoons freshly ground black pepper

How To Make mojo criollo

Step 1

In a medium skillet, heat oil over medium heat. Add onion, garlic, parsley, and bay leaf and sauté 1 minute.

Step 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.
Step 3

Remove bay leaf just before serving.
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