Recipe - Mojo Criollo (Mo-Ho Cree-Yo-Yo)

6 Cloves garlic; (up to 8)
1 teaspoon Salt
1 Meduim onion; thinly cut or sliced up
One half cup Sour orange juice; (or else
orange and key lime juices)
One half cup Pure Spanish olive oil

Using a food processor, crush the garlic with salt to make a thick paste.
In a mixing bowl, combine the garlic paste, onion and juice, and let the
mixture sit at room temperature for 30 minutes or longer.

Minutes before serving, heat the oil over mediumhigh heat in a medium pan
unitl it is very hot. Add garlic mixturte, stir, serve immeidiately.

(Note: Careful! Do NOT pour the oil into the juice.)

Memories of a Cuban Kitchen Mary Urrutia Randelman

I made this as a marinade, and stored both halves (juice and oil) together.
When I added the garlic to the oil, I also added quite a few red peppers to
lend that roasted pepperoil flavor. Take off with this as you like.

When I cooked the chicken Saturday night, it had been marinading for about
two hours.

Posted to CHILEHEADS DIGEST by Alex Silbajoris 72163.1353@compuserve.com
on Apr 6, 1998