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Warm Mojo Salsa

Yield 2 1/4 cups (serving size: 2 tablespoons)
Mojo in the Caribbean is a condiment consisting of garlic, oil, and a citrus juice--usually lime. This recipe is a combination of a mojo and a tomato salsa.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon annatto (achiote seed; optional)
  • 4 garlic cloves, minced
  • 3 tablespoons fresh orange juice
  • 3 tablespoons fresh lime juice
  • 2 cups diced seeded plum tomato (about 4 small)
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 11
  • caloriesfromfat 37 %
  • fat 0.5 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.2 g
  • protein 0.3 g
  • carbohydrate 1.7 g
  • fiber 0.3 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 35 mg
  • calcium 3 mg

How to Make It

  1. Combine oil and annatto (if desired) in a saucepan; cook over low heat 5 minutes. Remove from heat; let stand 10 minutes. Strain through a sieve over a bowl; discard seeds. Heat 1 1/2 teaspoons oil mixture in pan; discard remaining oil mixture. Add garlic; sauté 3 minutes. Add juices; bring to a simmer. Stir in tomato and remaining ingredients, and remove from heat. Serve warm over grilled fish or chicken.

  2. Note: Salsa can be made up to two days ahead of time; cover and chill. Reheat in the microwave or in a saucepan over medium heat. If you choose not to use the annatto, use only 1 1/2 teaspoons oil.