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Recipe Name: Aceitunas Con Mojo (olives W/mojo Sauce) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Kilogram(s) Olives
1 Head of garlic
1 Red paprika, fresh one =
pimienta colorada picona
foodwinos you know well
1 Spoon pimenton = red powder
1 Spoon cumins
1 Buquet of parsley
Olive oil
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

Nutrition (calculated from recipe ingredients)
Calories: 2562
Calories From Fat: 2034
Total Fat: 237.5g
Cholesterol: 0mg
Sodium: 17538.2mg
Potassium: 195.1mg
Carbohydrates: 125.6g
Fiber: 64.8g
Sugar: <1g
Protein: 14.1g

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