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Kate Heyhoe

Kate's Global Kitchen

 

Green Olive Mojo

by Kate Heyhoe

 

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 handblender 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.

 

Kate's Cuban Super Bowl Recipes:

Introduction

Cuban Coin-Toss Casserole
Green Olive Mojo
2-Minute Black Bean Dip
Cuban-Style Picadillo
Basic Black Beans

 
 

Copyright © 1999, Kate Heyhoe. All rights reserved.

 


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This page created January 1999

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