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Recipe Goldmineon
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Makes about 1 1/2 cups.
Cubans use a mojo (MO-ho) to kick up the flavors of everything, especially roasted pork and grilled meats. Similar to salsas, mojos usually feature citrus juice, olive oil, garlic and an herb, and the variations are endless. I've created this mojo especially to complement the Cuban Coin-Toss Casserole, but try it on vegetables, crusty bread, or roasted chicken. To speed things up, use the chopping attachment of a hand blender or a mini food processor. Fresh squeezed lime juice is critical, so depending on the juiciness of the limes, you'll need from 4 to 6 good-size limes.
1 cup green olives stuffed with pimientos, chopped
1/2 cup fresh squeezed lime juice
1/4 cup olive oil
4 cloves garlic, minced
2/3 cup minced Italian (or regular) parsley, packed
Combine all ingredients. Mixture can be made a day ahead and refrigerated, but tastes best made that day.
You don't have to be "lucky" to experience the personal freedom and financial success you're looking for. We are a team of experienced professionals who have been making money from home for years! Let us show you RISK FREE and with NO HYPE!
Recipe Goldmineon
TweetGreen Olive Mojo
Posted by Cookin'Mom at recipegoldmine.comMakes about 1 1/2 cups.
Cubans use a mojo (MO-ho) to kick up the flavors of everything, especially roasted pork and grilled meats. Similar to salsas, mojos usually feature citrus juice, olive oil, garlic and an herb, and the variations are endless. I've created this mojo especially to complement the Cuban Coin-Toss Casserole, but try it on vegetables, crusty bread, or roasted chicken. To speed things up, use the chopping attachment of a hand blender or a mini food processor. Fresh squeezed lime juice is critical, so depending on the juiciness of the limes, you'll need from 4 to 6 good-size limes.
1 cup green olives stuffed with pimientos, chopped
1/2 cup fresh squeezed lime juice
1/4 cup olive oil
4 cloves garlic, minced
2/3 cup minced Italian (or regular) parsley, packed
Combine all ingredients. Mixture can be made a day ahead and refrigerated, but tastes best made that day.
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© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.