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Tomato Mojito Sauce

Tomato Mojito Sauce 1.500
May 31, 2006

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
Ingredients
  • 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

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Directions

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.


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Recipe Source

Adapted from a recipe from Eddie Diaz's mother.

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): 17


% Daily Values*

Total Fat: 1g 2%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 196mg 8%

Total Carbohydrates: 2g 1%

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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