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.
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
How to Make It
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.
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.