RECETAS Y COCINA

Ingredients

• 2 cups orange juice
• 1 cup lime juice
• 1 cup lemon juice
• 4 limes, juice of, squeezed
• 2 cups olive oil
• 12 garlic cloves, crushed
• 8 tablespoons onions, finely chopped
• 4 tablespoons dry sherry
• 4 teaspoons salt
• 4 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1/4 cup fresh ginger, minced

Preparation

Stir together the fruit juices.

Blend in the oil and the seasonings.

Place in a bottle or jar with a tight fitting lid and refrigerate for at least one day before using.

Keeps about 2 weeks, refrigerated.

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Presentation

No-cook mojito can be used to marinade meat and fish or as a sauce.

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