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.

Recipe by Cooking Light July 1998

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Yield:
2 1/4 cups (serving size: 2 tablespoons)
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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

11 calories; calories from fat 37%; fat 0.5g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.2g; protein 0.3g; carbohydrates 1.7g; fiber 0.3g; iron 0.1mg; sodium 35mg; calcium 3mg.
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