| 1 | Or equal parts of fresh lime, lemon, and sweet orange juice salt and freshly ground black pepper to taste 1 cup pure spanish olive oil In a mortar, mash the garlic with the salt until a smooth paste is formed. |
| 2 | In a food processor fitted with a steel blade, combine the garlic paste, citrus juice, and salt and pepper. |
| 3 | With the motor running, add the oil very slowly, processing until smooth. |
| 4 | Remove any pieces that aren"t processed. |
| 5 | (alternatively, the ingredients can be mashed together in a mortar). |
| 6 | Cover and refrigerate, and bring to room temperature when ready to use. |
| 7 | Mojo vinegreta will keep about 1 week refrigerated. |
| 8 | Makes 1 ?cups mary urrutia randelman "memories of a cuban kitchen" (macmillan, 1992) mojo vinegreta garlic dip |
