Moonshine Mojo Garlic Hot Sauce Recipes

GARLIC MOJO SAUCE

Steps:

• Heat oil in a small saucepan over medium. Stir in garlic, cumin, and oregano, then immediately remove from heat. Let cool 10-15 minutes. Stir in chile, lime juice, orange juice, and salt.
• Do Ahead
• Sauce can be made 1 week ahead. Transfer to an airtight container and chill.

TOSTONES WITH GARLIC MOJO DIPPING SAUCE

Steps:

• For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
• For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
• While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
• Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
• Move the pot the off the heat (do not discard the oil).
• Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
• Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.

MOONSHINE MOJO - GARLIC HOT SAUCE

Steps:

• To roast the garlic: drizzle each bulb with olive oil, wrapping in aluminum foil. Roast in oven at 350 degrees for 45-50 minutes.
• Let garlic cool enough to handle. Breaking the bulbs apart, squeeze the individual cloves into a small food processor, pour in moonshine and blend together. When mixed, scrape contents into a large bowl.
• If desired, remove seeds from peppers. I leave the seeds, tossing the entire pepper into the processor ~ minus the stem of course.
• Puree 4-5 habanero peppers, add to garlic mixture.
• Puree 10-12 jalapeno peppers, add to garlic mixture.
• Puree baby carrots, making 1 cup of carrot puree, add to garlic mixture.
• Thoroughly mix together.
• Depending on your desired consistency of the hot sauce, spoon into 1 or 2 clean and sterilized mason jars. Cover just over the top of the carrot-garlic-pepper mixture with white vinegar.
• The hot sauce will have a sharp bite at first, let sit in refrigerator for a week for the flavors to blend and mellow.

MOJO SAUCE

Steps:

• Puree the garlic and half the orange juice in a food processor or blender. Transfer to a large bowl. Puree the remaining juice with the dried and fresh oregano, and then add to the bowl. Grind the cumin and black pepper in a spice or coffee grinder, and then stir into the juice with the salt and sugar to taste. Let rest overnight before using.