Mojito
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
1 cup
ingredients
- 10 garlic cloves, peeled
- 1 teaspoon sea salt (or kosher salt)
- 1 medium Spanish onion, chopped fine
- 3⁄4 cup olive oil (gently warmed)
- 1⁄4 cup white vinegar
- 2 tablespoons cilantro (optional)
-
Juice of 1 each
- 1 lime, juice of
- 1 orange, juice of
- 1 lemon, juice of
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.
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