Recipe: Mojo Recipes for Elma.

As with other recipes, each cook in PR has their own way of doing Mojo Criollo.

Traditional Recipe
(Dora Romano's Recipe)

1/2 cup olive oil
3 tb cider vinegar
1/2 tsp salt
3 garlic cloves, peeled and crushed in a mortar
1 tsp dried oregano leaves

Crush in the mortar the garlic cloves and the oregano. In a small bowl, combine the mixture
with the oil, salt and vinegar. Some cooks add 1 or 2 drops of green vegetable coloring, but I dont recommend it. This mojito is excellent over vianda (boiled root vegetables), over tostones, as a marinade for fried chicken or for lech n asado. Also, as dressing in seafood salad.

AJILIMOJILI
(Dora R. Romano)

2 garlic cloves, peeled and crushed in the mortar
a pinch of ground black pepper
2 tb cider vinegar
1/2 tsp salt
2 tb fresh lemon (the green one) juice
1/2 cup olive oil

the traditional way to prepare the ajilimojili is in the mortar and then mixing all the ingredients. By all means, use the blender as with a mayonnaise, adding the oil in a steady slow stream at last. I usually add 1 tb chopped fresh cilantro and the addition result in an excellent flavor. As with the previous recipe, it can be used for all the above mentioned purposes.

AJILIMOJILI
(Giovanna Huyke)

1 cup olive oil
1/2 cup vinegar
2 medium onions
5 garlic cloves
1 green pepper
1 tb fresh oregano or 1tsp dried oregano
15 aj es dulces
salt and pepper to taste
5 culantro leaves
1/2 cup chopped cilantro (cilantrillo, chinese parsley)

Process in a food processor or blender as for mayonnaise. Refrigerate covered, up to 1 month. Some innovative variations suggested by our gifted chef, Giovanna huyke are; use with mashed avocadoes for an excellent dip for crackers, crudit s or frien yuca, tostones or fried pana (panap n). Use as marinade for meat, veal, pork or chicken.

MOJITO CRUDO
(Giovanna Huyke)
Is like a Mexican salsa, indeed very popular in PR.

6 aj es dulces
1/2 pimento
8 garlic cloves
1 tb capers
1 tb oregano
2 tb chopped culantro
1/4 cup chopped onion
1/4 cup chopped tomato
1/4 tsp salt
1 tb olive oil
1/4 cup chopped cilantrillo (cilantro)

Process in a blender or food processor and refrigerate covered.

AJILIMOJILI
(Steven Raichlen)

1 medium onion, chopped
6 garlic cloves, peeled
1 celery rib, thinly sliced
1 green bell pepper, seeded and chopped
1/4 cup diced red bell pepper
1 bunch of fresh cilantro, washed and stemmed
6 culantro (recao) leaves
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp hot pepper flakes
1 cup olive oil
1/3 cup red wine vinegar
1 1/2 tsp salt
1/2 tsp ground pepper.

Process together all the ingredients. The mixture should be highly seasoned. Transfer to jars, cover and refrigerate. Makes about 3 cups. The only ingredient not used in PR are the cumin (cuban) and the celery rib, but I find the recipe excellent and I thing their flavor is an excellent addition to the traditional recipe.

Remember, just experiment and you will develop your own favorite recipe!