Mojo de Ajo

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.