THE REAL MOJITO
This is an authentic recipe for mojito. I sized the recipe for one serving, but you can adjust it accordingly and make a pitcher full. It's a very refreshing drink for hot summer days. Be careful when drinking it, however. If you make a pitcher you might be tempted to drink the whole thing yourself, and you just might find yourself talking Spanish in no time! Tonic water can be substituted instead of the soda water but the taste is different and somewhat bitter.
Provided by Brandy
Categories World Cuisine Recipes Latin American Caribbean
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 25 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 10.7 mg, Sugar 25 g
SLOW-COOKED PULLED PORK WITH MOJITO SAUCE
Growing up in South Florida, my culinary taste buds were influenced dramatically by the Cuban culture here. Infused with Cuban flavor, this twist on slow-cooked pulled pork is knock-your-socks-off good, whether you serve it up with rice and beans on the side or press it into a classic Cuban sandwich. - Kristina Wiley, Jupiter, Florida
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 12 servings (1-1/2 cups sauce).
Number Of Ingredients 15
Steps:
- Place onions and garlic in a food processor; process until finely chopped. Add mojo marinade, lime juice, salt and pepper; process until blended. Pour half of the marinade into a large resealable plastic bag. Cut roast into quarters; add to bag. Seal bag and turn to coat. Refrigerate 8 hours or overnight. Transfer remaining marinade to a small bowl; refrigerate, covered, while marinating meat., Drain pork, discarding marinade in bag. Place pork in a 5-qt. slow cooker coated with cooking spray. Top with reserved marinade. Cook, covered, on low 8-10 hours or until meat is tender., For sauce, in a small saucepan, heat oil over medium heat 2-1/2 to 3 minutes or until a thermometer reads 200°. Carefully add onion; cook 2 minutes, stirring occasionally. Stir in garlic; remove from heat. Stir in lime juice, salt and pepper., Remove pork from slow cooker; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with two forks. Return cooking juices and pork to slow cooker; heat through., Transfer pork to a platter; serve with warm mojito sauce, stirring just before serving. If desired, sprinkle pork with chopped onion and serve with lime wedges.
Nutrition Facts : Calories 409 calories, Fat 29g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 575mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 25g protein.
MOJITO DIPPING SAUCE
This sauce is great with chicken or fish. I have used this for breaded chicken tenders and grilled shrimp. We loved it.
Provided by MARIA MAC
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a small saucepan over medium-high heat. Add onion and cook for 2-3 minutes, stirring occasionally. Add garlic and cook for another minute.
- Remove saucepan from heat and add rum and place back on burner. Cook until most of liquid has evaporated. Transfer mixture to a medium mixing bowl. Cool for about 20 minutes.
- When room temperature, add zest and juice of limes, mint leaves, sugar, and mayonnaise.
- Mix until well combined. Season to taste with salt and pepper. Refrigerate until serving.
MOJITO SAUCE
Make and share this Mojito Sauce recipe from Food.com.
Provided by nsomniak6
Categories Sauces
Time 10m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1595.5, Fat 162.4, SaturatedFat 22.4, Sodium 2342.2, Carbohydrate 37.8, Fiber 2.7, Sugar 14.2, Protein 3.9
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