Ajito (Mojito) para escabeches, Tostones, Mofongo, Ect) Con Betsy

Peel the garlic cloves and set aside.

In a skillet, heat olive oil over medium heat until shimmering.

Add the garlic cloves and sauté until golden brown, about 3-4 minutes.

Remove the garlic from the skillet and let cool slightly.

In a blender, combine the sautéed garlic, fresh parsley, cumin, and paprika.

Blend until smooth, adding more olive oil as needed to achieve a pourable consistency.

Add lemon juice, salt, and black pepper to taste, and blend again to combine.

Transfer the mojo sauce to a serving bowl and let it sit for at least 30 minutes to allow flavors to meld.

Serve at room temperature as a dipping sauce or marinade.

Equipment Needed

Spice Level: