Mojo de Ajo
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Credit: Anthony Lamas, Chef/Owner, Seviche, Louisville, Ky.
The National Culinary Review, October 2010
Ingredients
1 T. fresh garlic
1 cup red wine vinegar
3 limes, juiced
3 oranges, juiced
1 t. orange zest
1 packet Sazon seasoning mix
1 T. kosher salt
1 cup olive oil
Instructions
Method: In blender, combine garlic, vinegar, lime and orange juices, orange zest, seasoning mix and salt. After about 10 seconds, slowly add oil, 1 T. at a time. Chill in refrigerator at least 10 minutes.
Yield
4-6 servings
Tags
Sauce/Dressing/Rub, The National Culinary Review, Vegetarian
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