Beverly Cox

Mojo Vinegreta

Mojo Dip or Salad Dressing

Preparation info
  • Makes about

    1 cup

    • Difficulty

      Easy

Appears in
Eating Cuban
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

This versatile dip or dressing is traditionally made in a mortar, the garlic ground into a paste with a pestle. I have found that a garlic press works well as an alternative and is an implement more cooks in the United States are apt to have in their kitchens.

Ingredients

  • 2 to 3 cloves garlic
  • ½ teaspoon salt
  • ¼ cup

Method

Crush the garlic in a garlic press into a small mixing bowl and use a fork to mash it together with the salt to make a paste. Stir in the bitter orange juice, then gradually whisk in the oil. If preparing the mojo in advance, cover it tightly and store in the refrigerator. It will last for up to 1 week. If chilled, let the mojo come to room temperature before serving. For a warm d