Mojito Sauce

nsomniak6's Note:

From Daisy Martinez. To use with Tostones or Chicharrones de Pollo.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 1

Yield: 1.0 cup

• 10 garlic cloves , peeled
• 1 teaspoon fine sea salt or 1 teaspoon kosher salt
• 1 medium Spanish onion , chopped fine
• ¾ cup gently warmed olive oil
• ¼ cup white vinegar
• 1 lime, juice of
• 1 orange, juice of , and
• 1 lemon, juice of
• 2 tablespoons cilantro (optional)

Directions:

1. Bang the garlic and salt to a paste using a mortar and pestle.
2. Stir in the onions, then the remaining ingredients. Taste and add a little salt if you like.
3. You can make the mojito in advance, up to about 3 days, and keep it in the refrigerator. Bring it to room temperature about an hour before serving.