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Category: Ethnic/Spanish
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Aceitunas Con Mojo (Olives W/Mojo Sauce)
Ingredients:
1 Servings
2 Kg Olives
1 Head of garlic
1 Red paprika (fresh one) =
-pimienta colorada picona =
-(foodwinos you know well)
1 Spoon pimenton = red powder
-paprika)
1 Spoon cumins
1 Small Buquet of parsley
Vinegar
Olive oil
Oregon
Thyme
Method of Preparation:
*this mojo sauce I have already supplied. it is very easy. Note this pre-arrangements: clean olives, make 3 short cuts in olives from top to bottom, very simple. Put the oilives in water with salt during 10/14 days for purging, have a look every 4/5 days. After this process, get the olives out of water and put them in a recipient...- In a mortar make a sauce with all ingredients excluding oregon and thyme. This must be well mashed. Put olives in a recipent where you are going to keep for serving and add a little of water... Add the above sauce -mojo- and cover the olives with oregon and thyme... Wait 3/4 days to taste... We do from our olive tree the same, but we mash the olives with a kitchen wooden hammer, olives are covered with a clean rag... keeping them in water with 1 lemon in two parts, with laurel, pepper grains, for 10/14 days... the same as baove. The sauce is a little different: Garlic + black pepper + oregon + thyme + some almonds very well mashed + 1 lemon in 3/4 parts + laurel, oilve, vinegar, water... keeping the olives in this sauce for some days before serving Posted to FOODWINE Digest 26 October 96 Date: Sun, 27 Oct 1996 09:20:46 +0100 From: Pedro Carroquino <> |
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