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
- 6 to 8 cloves garlic
- 1 teaspoon salt
- 1 bunch cilantro, chopped (about 1 cup), stems trimmed
- 1 cup extra-virgin olive oil
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.
Adapted from Eddie Diaz's family recipe.
Tested by Hal Mehlman.
Email questions to the Food Section at email@example.com.