Recipe(tried): Mojito Marinade, Classic Mojito Sauce, Rocoto Sauce - Recipes for Outlaw

MOJITO MARINADE

1/4 cup chopped garlic
1/2 cup chopped onion
2 cups fresh orange juice
1/2 cup fresh lime juice
1/2 cup olive oil
4 teaspoons kosher salt
1 tablespoon black pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon chopped fresh cilantro

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.
Makes 2 1/2 cups.

Classic Mojito Sauce:

4 cloves garlic, crushed
2/3 cup olive oil
3/4 tsp. salt

Mix and store in refrigerator. Use on salads or as a dipping sauce.

HUACATAY SAUCE:

1.1 lb ( k) farmers cheese (ricotta, feta)
cup cream or evaporated milk
Huacatay leaves
Salt

Place in blender or processor, cheese, cream or milk, and huacatay leaves. Blend until mixture is creamy. Optional: Add 1 teaspoon ground aj amarillo if a hot sauce is desired.
8 servings

Huacatay:
Black mint. Herb with strong flavor and odor which is frequently used in Arequipa, Peru and other mountainous areas in general.


ROCOTO SAUCE / Red Hot Pepper Sauce:

1 rocoto / red hot pepper
1/2 cup evaporated milk
Juice of 1 key lime
1 cup oil
1 teaspoon salt
Pepper

Wash, seed and devein rocoto. Cut in large pieces. Place all ingredients in blender and blend until a creamy sauce is obtained.