FRESH CHEESE IN CILANTRO AND GREEN PEPPER MARINADE
Adapted from a recipe by Penelope Casas.

1/2 tsp salt
6 garlic cloves
1 medium green bell pepper
1 cup chopped cilantrillo or chinese parley
2/3 cup olive oil
3 tb balsamic vinegar
pinch of brown sugar
1 lb Mozzarella or Provolone, or any white cheese with a solid consistency, cut in 1 inch cubes.
1 Chopped red pimiento

Process the salt, garlic, green pepper, cilantrillo and the pinch of brown sugar. Stir in the oil and vinegar. This makes 1 1/4 cups, but you are going to use only 3/4 cup. The remaining one can be used with shrimps, lobster or with boiled potatoes. In a bowl, mix together the Mojo de Cilantrillo, the cheese and the chopped red pimiento. Refrigerate overnight to blend flavors. Serve chilled or at room temperature as an appetizer.