This has a chunkier texture than the plain mojito sauce, Eddie Diaz says. It's juicier and more salsa-like, with a sweet and tangy taste, unlike the plain mojito, which is more garlicky. It will keep, tightly covered, in the refrigerator for up to 1 week.
Servings: 1.5 cups
- 1/3 cup coarsely chopped red onion
- 1/4 cup coarsely chopped cilantro
- 2 cloves garlic
- 1 teaspoon salt
- 2 tablespoons lime juice
- 2 teaspoons white vinegar
- 1 tablespoon extra-virgin olive oil
- 2 medium tomatoes, cut into small dice
Place all the ingredients except the tomatoes in a blender or food processor. Pulse to combine but keep a slightly chunky consistency. Transfer to a serving dish. Add the tomatoes and stir to combine. If not serving right away, cover and refrigerate.
Adapted from a recipe from Eddie Diaz's mother.
Tested by Hal Mehlman.
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