Mojito Sauce
From daisy martinez. To use with tostones or chicharrones de pollo.
Steps
Bang the garlic and salt to a paste using a mortar and pestle.
Stir in the onions , then the remaining ingredients.
Taste and add a little salt if you like.
You can make the mojito in advance , up to about 3 days , and keep it in the refrigerator.
Bring it to room temperature about an hour before serving.
Ingredients
garlic cloves, fine sea salt, spanish onion, olive oil, white vinegar, lime, juice of, orange, juice of, lemon, juice of, cilantro