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.
Most Helpful

5 5

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