This garlic dipping sauce recipe is known as a mojito sauce or mojo de ajo (garlic sauce) and is the recommended dipping sauce to serve with a Latin-Caribbean snack known as tostones (twice-fried green plantains) or arañitas (shredded green plantain fritters).
Most people are familiar with the Cuban drink known as a mojito which is a classic highball made with mint, rum, confectioners' sugar, lime and club soda. But this mojito is used in Puerto Rico and Cuba as a condiment for plantain chips and fritters but it's also used to flavor fried or boiled yuca (cassava) or as a marinade for pork.
The word mojito comes from the Spanish word mojado which means "wet."
- 1 cup olive oil, warmed
- 1 head of garlic peeled, crushed and finely chopped
- 1 small onion, finely diced
- 3 tablespoons cilantro, finely chopped
- Juice of 1 lemon
- Juice of 1 lime
- Salt to taste
- To a blender or food processor, add olive oil, garlic, onion., cilantro, lemon juice, lime juice, and salt.
- Process until all the ingredients are incorporated and the garlic and onion are thoroughly broken down.
- Transfer to a nonreactive bowl (a nonreactive bowl is one made of a material that does not react chemically with the citric acids in the lemon and lime) or a glass container. Cover and refrigerate until ready to use.
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