1/4 cup - white wine vinegar
1/2 cup - olive oil
1 - white or yellow onion
1 teaspoon - sea salt
2-3 cloves - garlic
1 handful - cilentro leaves (chopped)
(All measurements are approximate. Feel free to increase or decrease any measurement as you desire.)
Chop the cilentro and onion. Mash the garlic cloves in a mortar with the sea salt (other salt will do too.) Put these ingredients into a bowl.
Warm up the olive oil in a small pan -- or in a metal measuring cup. Get it just to the point where you can't stick your finger in it -- definitely not too hot.
Pour the warm olive oil into the bowl of cilentro, onion and garlic salt. Mix with a spoon or fork and allow to stand for 15 minutes. The warm oil will extract the flavors.
Juice the citrus, and add it with the vinegar to the mixture. Stir and serve, or store in a jar on the table or in the refrigerator for a few days.
Mojo (pronounced MO-ho) is a wonderful Spanish Carribbean savory sauce for just about any cooked item: chicken, pork, fried green plantains (tostones), even potato chips! You'll often see small dishes of mojo on the table at Cuban, Puerto Rican or Dominican restaurants. Use it at home the same way!