|Written By Administrator|
This recipe was forwarded by Doris W. from Chicago, IL. Her family hails from the city of Holguin, Cuba. One of her fondest memories is watching her grandmother make this fabulous sauce on most Sundays. This is a perfect accompaniment to fish and seafood and can double as a cold-salad dressing. Doris said her grandmother always added 1/2 cup of finely chopped fresh tomatoes from the ever present family garden.
Doris's Holguin Mojo Criollo
1/4 cup olive oil, or 1/3 cup orange-and-rosemary oil
2 to 3 cloves garlic, minced
1 small onion, finely chopped
1 large bay leaf
3 to 4 sprigs fresh parsley or cilantro, finely chopped
1 tbsp. lime or lemon juice
1 to 2 tbsp. dry or sweet sherry or wine vinegar
1/3 tsp. salt
1/8 tsp. black pepper
1. Heat oil in skillet over medium heat. Add garlic, onion, bay leaf, and parsley or cilantro and sauté 1 minute.
2. Stir in lime 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.