Green Olive Mojo
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.
Yield: about 1 1/2 cups
Ingredients
- 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
Instructions
- Combine all ingredients.
Notes
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.
Mixture can be made a day ahead and refrigerated, but tastes best made that day.
Attribution
Posted by Cookin'Mom at recipegoldmine.com.