Garlic Dipping Sauce Mojito Food

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GARLIC DIPPING SAUCE (MOJITO)



Garlic Dipping Sauce (Mojito) image

This is adapted from Daisy Cooks. You can find this sauce on restaurant tables all over latin america.

Provided by TXOLDHAM

Categories     South American

Time 10m

Yield 1 cup

Number Of Ingredients 11

10 garlic cloves, peeled
1 teaspoon kosher salt
1 medium Spanish onion, finely chopped
3/4 cup extra virgin olive oil, warmed
1/4 cup vinegar
1 lime, juice of
1 orange, juice of
1 lemon, juice of
2 sour oranges, juice of
2 tablespoons cilantro
hot pepper (optional)

Steps:

  • Make a paste from the garlic and salt using a mortar and pestle. (She says a food processor does not produce the same result).
  • Add remaining ingredients and store in the refrigerator. Let come to room temperature when ready to use.

Nutrition Facts : Calories 1671.5, Fat 162.8, SaturatedFat 22.5, Sodium 2343, Carbohydrate 55.2, Fiber 3.1, Sugar 28.5, Protein 5.1

YUCCA WITH GARLIC SAUCE: YUCCA CON MOJO



Yucca with Garlic Sauce: Yucca con Mojo image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

6 pounds whole yucca (fresh or frozen), peeled and cut into 3-inch sections (about 5 pounds trimmed weight or 5 pounds frozen chunks)
1 tablespoon salt
1/2 cup extra-virgin olive oil
2 small Spanish onions, sliced into thin rings
12 cloves garlic, finely minced or mashed to a paste with mortar and pestle
1/4 teaspoon ground cumin
1/3 cup bitter orange juice or a mixture of lime juice and orange juice (reduce amount if a less tart taste is desired)
Salt and freshly ground black pepper

Steps:

  • Place the yucca in a large 6-quart pot. Cover with 5 quarts cold water. Add the salt and bring to boil over high heat. Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes. Be careful not to overcook because yucca can turn into a gooey paste. Turn the heat to low and leave the yucca in the hot water until ready to serve.
  • For The Mojo Sauce: While the yucca cooks, prepare the mojo sauce. Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden. Add the garlic and the cumin and saute, stirring for a few seconds, until golden. Pour in the bitter orange juice. Season with salt and pepper, to taste. Very quickly, drain the yucca in a large colander and transfer to a decorative serving platter. Cover with the mojo sauce and serve piping hot.
  • In Cuba and the Hispanic Caribbean, yucca con mojo is served alongside rice and beans and roast pork

GARLIC MOJO SAUCE



Garlic Mojo Sauce image

It's not just a marinade-this classic mojo sauce can also be spooned over chicken or fish for a piquant finishing touch, and deployed as a flavorful stir-in for rice.

Provided by David Tamarkin

Categories     #cook90     Sauce     Condiment     Lime Juice     Chile Pepper     Garlic     Orange Juice     Oregano

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

1/2 cup olive oil
8 garlic cloves, pressed or finely chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 medium Fresno chile, thinly sliced
1/2 cup fresh lime juice (from about 4 limes)
1/2 cup fresh orange juice (from about 1 orange)
1 1/2 teaspoons kosher salt

Steps:

  • Heat oil in a small saucepan over medium. Stir in garlic, cumin, and oregano, then immediately remove from heat. Let cool 10-15 minutes. Stir in chile, lime juice, orange juice, and salt.
  • Do Ahead
  • Sauce can be made 1 week ahead. Transfer to an airtight container and chill.

MOJITO DIPPING SAUCE



Mojito Dipping Sauce image

This sauce is great with chicken or fish. I have used this for breaded chicken tenders and grilled shrimp. We loved it.

Provided by MARIA MAC

Categories     Sauces

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 tablespoons sweet onions, minced
2 garlic cloves, minced
3 tablespoons light rum
2 limes, zest and juice
2 tablespoons fresh mint leaves, finely minced
1 tablespoon sugar
1 cup mayonnaise
salt and pepper

Steps:

  • Heat olive oil in a small saucepan over medium-high heat. Add onion and cook for 2-3 minutes, stirring occasionally. Add garlic and cook for another minute.
  • Remove saucepan from heat and add rum and place back on burner. Cook until most of liquid has evaporated. Transfer mixture to a medium mixing bowl. Cool for about 20 minutes.
  • When room temperature, add zest and juice of limes, mint leaves, sugar, and mayonnaise.
  • Mix until well combined. Season to taste with salt and pepper. Refrigerate until serving.

TOSTONES WITH GARLIC MOJO DIPPING SAUCE



Tostones with Garlic Mojo Dipping Sauce image

Crispy twice-fried plantains are a staple throughout many Latin American countries, including Puerto Rico, where my family is from. They're eaten at just about any time of day and in many ways-as a side dish along with entrees like pork or fish, as the base for savory party canapes or even as a salty late-night bar snack with a variety of dipping sauces. Here we serve them with garlic mojo (from the Spanish word "mojar" which means "to wet")-a tangy and spicy condiment made with fresh citrus juice, olive oil, garlic and herbs. Mojo is typically made with sour orange juice from Seville oranges, but as those aren't readily available you can use a mix of lime and regular orange juice to approximate the flavor.

Provided by Alejandra Ramos

Categories     appetizer

Time 30m

Yield 4 to 6 servings as an appetizer or side dish

Number Of Ingredients 10

5 large cloves garlic, peeled
1 1/2 teaspoons kosher salt, plus more if needed
1/2 teaspoon freshly ground black pepper
2 sprigs fresh oregano or 1 teaspoon dried oregano
1 sprig fresh cilantro
1/2 cup sour orange (Seville orange) juice or 1/4 cup lime juice plus 1/4 cup fresh orange juice
1/3 cup olive oil
Vegetable oil, for frying
4 large green plantains
Kosher salt

Steps:

  • For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
  • For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
  • While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
  • Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
  • Move the pot the off the heat (do not discard the oil).
  • Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
  • Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.

GARLIC DIP



Garlic Dip image

"I've been making this dip for years, and now my grown daughters fix it for their families," says Jauneen Hosking of Waterford, Wisconsin. "My mom makes it, too, and her motto is, 'You can never have too much garlic.'"

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 1-1/2 cups.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 tablespoon 2% milk
1-1/2 teaspoons Worcestershire sauce
3 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Fresh vegetables or pretzels

Steps:

  • In a small bowl, beat cream cheese, sour cream, milk, Worcestershire sauce, garlic, salt and pepper until blended. Serve with vegetables or pretzels.

Nutrition Facts : Calories 89 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 120mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

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