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The Washington Post

Mojito Sauce

Mojito Sauce 1.000
May 31, 2006

This is one of Eddie Diaz's favorite sauces because it's multipurpose. In addition to being used with tostones, it's good on a vegetable dish or rice. You also can the mojito to marinate or baste chicken on the grill. It will keep in the refrigerator, tightly covered, for up to 1 week.


Servings: 1 cup
Ingredients
  • 6 to 8 cloves garlic
  • 1 teaspoon salt
  • 1 bunch cilantro, chopped (about 1 cup), stems trimmed
  • 1 cup extra-virgin olive oil

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Directions

In a blender or food processor, add the garlic, salt and cilantro and pulse to combine, taking care not to overblend. Add the oil in a thin stream and blend until emulsified. Transfer to a serving dish and let sit for 1 hour to allow the flavors to meld. Stir before serving or cover and refrigerate.


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Recipe Source

Adapted from Eddie Diaz's family recipe.

Tested by Hal Mehlman.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 2 tablespoons): 246


% Daily Values*

Total Fat: 28g 43%

Saturated Fat: 4g 20%

Cholesterol: 0mg 0%

Sodium: 296mg 12%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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