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Mojo vinegreta (garlic dip)

Yield: 1 Servings

Ingredients:

• 4 ea To 6 cloves garlic
• 1 ts Salt
• 1/3 c Sour orange juice

Instructions:

or equal parts of fresh lime lemon and sweet orange juice Salt and freshly ground black pepper to taste 1 cup pure Spanish olive oil 1. In a mortar mash the garlic with the salt until a smooth paste is formed. In a food processor fitted with a steel blade combine the garlic paste citrus juice and salt and pepper. With the motor running add the oil very slowly processing until smooth. Remove any pieces that aren't processed. (Alternatively the ingredients can be mashed together in a mortar.) 2. Cover and refrigerate and bring to room temperature when ready to use. Mojo Vinegreta will keep about 1 week refrigerated. Makes 1 1/4 cups Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan 1992) MOJO VINEGRETA Garlic Dip

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