Mojo de Ajo
![Mojo de Ajo with Marinated Shrimp Beef Chicken and Vegetables](http://riseandpuff.com/cdn/shop/articles/Mojo_Prep_cropped_{width}x.jpg?v=1639106455)
Written by our Executive Chef
The beautiful thing about this Cuban recipe is how versatile it can be. When I say this – what I mean is that it can be used as a sauce to marinate shrimp, beef, chicken or vegetables. Sky is the limit with this one!
Makes 24 Servings
Ingredients
- 1 Can chipotle chilis in adobo
- 1 Cup extra virgin olive oil
- 1 ½ Cups chopped garlic
- 6 Tablespoons fresh lime juice
- 2/3 teaspoons salt
Method
- Remove the chilis from the can and remove the stems
- Slice or dice the chilis small
- In a large pan, heat up the extra virgin olive oil and add the chilis and garlic. Simmer for
- 5 minutes or until the garlic is golden and remove from the heat.
- Stir in lime juice and salt. Allow the salsa to cool to room temperature.
- Store covered and under refrigeration.
![](http://riseandpuff.com/cdn/shop/files/Toppings_V4_0719x_compressed_b3095d8b-d9ab-4102-bed8-d3bf8cb02f92_{width}x.jpg?v=1637119335)
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