* Exported from MasterCook *
Grapefruit Rosemary Mojo
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup olive oil
6 garlic clove -- to 8 cloves, thinly sliced or minced
1 tablespoon chopped fresh rosemary -- leaves only
1/3 cup fresh grapefruit juice
1/3 cup fresh lime juice
1/2 teaspoon ground cumin
salt and freshly ground black pepper -- to taste
Heat the olive oil in a deep saucepan over medium heat. Add the garlic and
rosemary and cook until fragrant and lightly toasted but not brown, about
30 seconds.
Add the grapefruit and lime juices, cumin, and salt and pepper. Stand
back: The sauce may sputter. Bring the sauce to a rolling boil. Correct
the seasonings, adding salt and pepper to taste.
Cool before serving. This tastes best when served within a couple of hours
of making, but it will keep for several days, covered, in the
refrigerator.
Makes 1 cup (16 one-tablespoon servings).
AuthorNote: here's what happens when an American cook starts playing
around with tractional Cuban recipes. I like to serve this with grilled
[Favorites].
Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 45 Calories; 5g Fat (87.3% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
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