No-Cook Mojito

Michelle Berteig's Note:

I've never tried this recipe, but it sounds great and I hope to soon. Notes with the recipe say it can be used as a marinade or a sauce (condiment) at the table. If it is available, use 4 cups Seville orange juice instead of the orange + lime + lemon juices listed below.

• Total Time: 24 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 24 hrs

Ingredients:

Yield: 6 cups

• 2 cups orange juice
• 1 cup lime juice
• 1 cup lemon juice
• 4 limes, juice of, squeezed
• 2 cups olive oil
• 12 garlic cloves, crushed
• 8 tablespoons onions, finely chopped
• 4 tablespoons dry sherry
• 4 teaspoons salt
• 4 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1/4 cup fresh ginger, minced

Directions:

1. Stir together the fruit juices. Blend in the oil and the seasonings.
2. Place in a bottle or jar with a tight fitting lid and refrigerate for at least one day before using. Keeps about 2 weeks, refrigerated.

Reviews

[A Good Thing]

While not fully understanding the term Mojito for the sauce, I very much relate to the yummy flavor this gives as a meat marinade. I made the sauce yesterday and let it sit up for several hours. Before I went to bed last night I put the sauce over a large boneless, skinless chicken breast and let it marinade for about a day. I grilled the chicken in a bit of oil in a hot cast iron skillet today and we shared the chicken around for an appetizer. I'm really quite sad to say I had to share! I really wanted the whole thing for myself. )-: But alas, I have to give bites and nibble to hubby and the kids. I'm bad! But that marinade is good...REAL GOOD! Would happily make again. Made for Zingo, ZWT 5. Thanks so much for posting.