Instructions: Using a food processor, crush the garlic with salt to make a thick paste.

In a mixing bowl, combine the garlic paste, onion and juice, and let the mixture sit at room temperature for 30 minutes or longer.

Minutes before serving, heat the oil over medium-high heat in a medium pan unitl it is very hot. Add garlic mixturte, stir, serve immeidiately.

(Note: Careful! Do NOT pour the oil into the juice.)

Memories of a Cuban Kitchen Mary Urrutia Randelman

I made this as a marinade, and stored both halves (juice and oil) together.

When I added the garlic to the oil, I also added quite a few red peppers to lend that roasted pepper-oil flavor. Take off with this as you like.

When I cooked the chicken Saturday night, it had been marinading for about two hours.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.