PUERTO RICAN MOJITO SAUCE
Mojito sauce for dipping has nothing to do with the mixed drink called a Mojito, other than that they both have lime juice in them. The key to a good Mojito sauce is getting a good Sofrito. This can be bought in the Hispanic section at groceries, or made from scratch:...
Provided by Susan Feliciano
Categories Other Appetizers
Time 5m
Number Of Ingredients 6
Steps:
- 1. Mix all ingredients together. Serve as a dip for plantain dishes, such as https://www.justapinch.com/recipes/side/side-vegetable/abuelita-s-tostones-de-platano-fried-plantains.html?p=1.
THE REAL MOJITO
This is an authentic recipe for mojito. I sized the recipe for one serving, but you can adjust it accordingly and make a pitcher full. It's a very refreshing drink for hot summer days. Be careful when drinking it, however. If you make a pitcher you might be tempted to drink the whole thing yourself, and you just might find yourself talking Spanish in no time! Tonic water can be substituted instead of the soda water but the taste is different and somewhat bitter.
Provided by Brandy
Categories World Cuisine Recipes Latin American Caribbean
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 25 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 10.7 mg, Sugar 25 g
MOJITO SAUCE
Make and share this Mojito Sauce recipe from Food.com.
Provided by nsomniak6
Categories Sauces
Time 10m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 9
Steps:
- Bang the garlic and salt to a paste using a mortar and pestle.
- Stir in the onions, then the remaining ingredients. Taste and add a little salt if you like.
- You can make the mojito in advance, up to about 3 days, and keep it in the refrigerator. Bring it to room temperature about an hour before serving.
Nutrition Facts : Calories 1595.5, Fat 162.4, SaturatedFat 22.4, Sodium 2342.2, Carbohydrate 37.8, Fiber 2.7, Sugar 14.2, Protein 3.9
MOJITO
Shake up your own refreshing Mojito cocktail, blended with the traditional lime, mint and rum, with this recipe from Food Network.
Provided by Food Network
Categories beverage
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.
- Garnish each with a slice of lime and a sprig of mint.
SLOW-COOKED PULLED PORK WITH MOJITO SAUCE
Growing up in South Florida, my culinary taste buds were influenced dramatically by the Cuban culture here. Infused with Cuban flavor, this twist on slow-cooked pulled pork is knock-your-socks-off good, whether you serve it up with rice and beans on the side or press it into a classic Cuban sandwich. - Kristina Wiley, Jupiter, Florida
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 12 servings (1-1/2 cups sauce).
Number Of Ingredients 15
Steps:
- Place onions and garlic in a food processor; process until finely chopped. Add mojo marinade, lime juice, salt and pepper; process until blended. Pour half of the marinade into a large resealable plastic bag. Cut roast into quarters; add to bag. Seal bag and turn to coat. Refrigerate 8 hours or overnight. Transfer remaining marinade to a small bowl; refrigerate, covered, while marinating meat., Drain pork, discarding marinade in bag. Place pork in a 5-qt. slow cooker coated with cooking spray. Top with reserved marinade. Cook, covered, on low 8-10 hours or until meat is tender., For sauce, in a small saucepan, heat oil over medium heat 2-1/2 to 3 minutes or until a thermometer reads 200°. Carefully add onion; cook 2 minutes, stirring occasionally. Stir in garlic; remove from heat. Stir in lime juice, salt and pepper., Remove pork from slow cooker; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with two forks. Return cooking juices and pork to slow cooker; heat through., Transfer pork to a platter; serve with warm mojito sauce, stirring just before serving. If desired, sprinkle pork with chopped onion and serve with lime wedges.
Nutrition Facts : Calories 409 calories, Fat 29g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 575mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 25g protein.
MOJITO DIPPING SAUCE
This sauce is great with chicken or fish. I have used this for breaded chicken tenders and grilled shrimp. We loved it.
Provided by MARIA MAC
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a small saucepan over medium-high heat. Add onion and cook for 2-3 minutes, stirring occasionally. Add garlic and cook for another minute.
- Remove saucepan from heat and add rum and place back on burner. Cook until most of liquid has evaporated. Transfer mixture to a medium mixing bowl. Cool for about 20 minutes.
- When room temperature, add zest and juice of limes, mint leaves, sugar, and mayonnaise.
- Mix until well combined. Season to taste with salt and pepper. Refrigerate until serving.
MOJITO MARINADE
Steps:
- Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan til just smoking. Now cover up your arms and put some potholder mitts on your hands because you're about to do something that is contrary to good cooking practice but produces great flavor release. Slide the contents of the bowl into the hot oil - be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate. Mojito Marinade keeps for up to 2 weeks.
EASY MOJITOS
It's hard to find mojitos at any of the restaurants in the small town I'm stationed in, and when I tried to make my own using club soda, they never seemed to turn out right. Using lemon-lime soda also cuts down on the amount of sugar usually used.
Provided by Jennifer
Categories World Cuisine Recipes Latin American Caribbean
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Place mint leaves, lime slice, and sugar in bottom of a glass and muddle with a spoon until mint is crushed. Fill glass with ice cubes. Pour rum and soda over the ice; stir.
Nutrition Facts : Calories 121.3 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 13.3 mg, Sugar 4.6 g
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4.5/5 (17)Author Chris MoroccoServings 1Estimated Reading Time 2 mins
- Muddle simple syrup and 2 mint sprigs in a cocktail shaker. Add rum and lime juice. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
- Strain cocktail through a Hawthorne strainer or a slotted spoon into a tall Collins glass filled with ice. Top off with club soda; garnish with more mint.
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