Mojito Sauce

"From Daisy Martinez. To use with Tostones or Chicharrones de Pollo."
 
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Ready In:
10mins
Ingredients:
9
Yields:
1 cup
Serves:
1
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ingredients

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directions

  • Bang the garlic and salt to a paste using a mortar and pestle.
  • 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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Reviews

  1. Simply and easy to make, really tasty... Thanks
     
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RECIPE SUBMITTED BY

<p>I have been tattooing professionally for 10 years. <br />I had my first baby in March 2005. He's the best thing that ever happened to me! <br />Update: Since this post, I had twins in May 2007. Unfortunately one was born with a Congenital defect called Diaphragmatic Hernia. She has been in the hospital since she was born and as of today it has been almost 8 months. As soon as we come home, I plan to start getting back in the kitchen, but it has been the last thing on my mind as of late. <br />2nd Update: My daughter has been home for a year now and she's been doing really well. She's still has a long way to go, but she's strong as an ox!</p>
 
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