Total Time
10mins
Prep 10 mins
Cook 0 mins

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

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

Simply and easy to make, really tasty... Thanks

salsero February 14, 2014

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a