CraigC
Guru
This was part of last nights dinner. I used it as a basting sauce over the skirt steak while cooking and as a serving sauce with the fajitas. Mojo made with limes is probably the most popular in Cuban cooking. Cubans probably would exclude the jalapenos, but I likes them.
Ingredients
2 tablespoons ground cumin
1 cup Spanish olive oil
1/4 cup minced seeded jalapeño chilies
12 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground black pepper
3/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
3 tablespoons Sherry wine vinegar
Stir cumin in a heavy skillet, over medium-low heat until fragrant, about 4 minutes. Then grind in a spice grinder until completely ground.
Heat oil in heavy large saucepan until thermometer registers 175°F (do not boil). Remove from heat. Mix in cumin, jalapeño, garlic, salt and pepper, then fresh lime juice, chopped cilantro and vinegar. Cool completely.
Ingredients
2 tablespoons ground cumin
1 cup Spanish olive oil
1/4 cup minced seeded jalapeño chilies
12 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground black pepper
3/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
3 tablespoons Sherry wine vinegar
Stir cumin in a heavy skillet, over medium-low heat until fragrant, about 4 minutes. Then grind in a spice grinder until completely ground.
Heat oil in heavy large saucepan until thermometer registers 175°F (do not boil). Remove from heat. Mix in cumin, jalapeño, garlic, salt and pepper, then fresh lime juice, chopped cilantro and vinegar. Cool completely.
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