Puerto Rican Mojito Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
6: Aji dulce peppers or,
1 1/2 tbsp: Capers, drained
1 1/2 tbsp: Red bell pepper, diced
1 1/2 tsp: Dried oregano,
1/2: Green bell pepper, diced
1/2 cup: Cilantro leaves,
5: Garlic clove, s
Washed and stemmed,
Coarsely chopped,
1/4 cup: Tomato paste,
2: Shallots, coarsely chopped
2 tbsp: Extra-virgin olive oil,
1: Tomato,
1 tbsp: Lime juice,
Peeled and seeded,
Salt and pepper to taste,
Directions:
Traditionally served as a dipping sauce for plantain chips and fried
mashed green plantains. Its also great for dipping tortilla chips
and makes a fine cocktail sauce for shrimp and other seafood.
Combine the peppers, garlic, shallots, tomato, capers, oregano, and
cilantro in a food processor and grind to a smooth puree. Work in the
tomato paste, olive oil, lime juice, and salt and pepper.
Transfer to a clean jar with a nonreactive lid. Refrigerated, it will
keep for 1 week.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 68
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp
mashed green plantains. Its also great for dipping tortilla chips
and makes a fine cocktail sauce for shrimp and other seafood.
Combine the peppers, garlic, shallots, tomato, capers, oregano, and
cilantro in a food processor and grind to a smooth puree. Work in the
tomato paste, olive oil, lime juice, and salt and pepper.
Transfer to a clean jar with a nonreactive lid. Refrigerated, it will
keep for 1 week.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 68
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp