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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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From Daisy Martinez. To use with Tostones or Chicharrones de Pollo. Ingredients:
10 garlic cloves, peeled |
1 teaspoon fine sea salt or 1 teaspoon kosher salt |
1 medium spanish onion, chopped fine |
3/4 cup gently warmed olive oil |
1/4 cup white vinegar |
1 lime, juice of |
1 orange, juice of, and |
1 lemon, juice of |
2 tablespoons cilantro (optional) |
Directions:
1. Bang the garlic and salt to a paste using a mortar and pestle.
2. Stir in the onions, then the remaining ingredients. Taste and add a little salt if you like.
3. You can make the mojito in advance, up to about 3 days, and keep it in the refrigerator. Bring it to room temperature about an hour before serving.
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