Mojito

"This is a condiment I got from the Daisy Martinez cooking show. It took a while to get it because her web site was closed down for a while but I keep this in the refrigerator to put on various food. Then again I love garlic. (I don't know why but I thought of Kittencal when I posted this)"
 
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Ready In:
20mins
Ingredients:
9
Yields:
1 cup
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ingredients

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directions

  • Bang the garlic and salt to a paste using a mortar and pestle. Or you could use a cutting board.
  • Stir in the onions, then the remaining ingredients.
  • Taste and add a little salt if you like.
  • 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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RECIPE SUBMITTED BY

I moved from a large Metroplex (Dallas/Fort Worth) to a very small town in Georgia. Honestly, this town would make Mayberry RFD look like a hugh Metroplex. It was quite a culture shock. Before I moved my dear friend and I were talking about opening a catering service and due to circumstances, that never worked out. My way of cooking has changed quite a bit since I am from Texas and this is the Deep South. Coming here to "retire" was one thing but after a year my daughter and granddaughter decided to come here and they moved in with us. She works part-time as a substitute in the elementary school and since I am disabled it's a blessing she is here with me. I have a Son and Daughter-in-law in Dallas with two other grandchildren that I miss dearly. I love to bake but I, myself,am not a big sweet fan. Have to have a real craving. Since I had such an extended array of friends and family back home I still have trouble cooking for a smaller family but isn't that what we have freezers for? I also now have a garden and love to do canning. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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