Instructions: Or equal parts of fresh lime, lemon, and sweet orange juice Salt and freshly ground black pepper to taste 1 cup pure Spanish olive oil 1. In a mortar, mash the garlic with the salt until a smooth paste is formed. In a food processor fitted with a steel blade, combine the garlic paste, citrus juice, and salt and pepper. With the motor running, add the oil very slowly, processing until smooth. Remove any pieces that arent processed.

(Alternatively, the ingredients can be mashed together in a mortar.) 2. Cover and refrigerate, and bring to room temperature when ready to use.

Mojo Vinegreta will keep about 1 week refrigerated.

Makes 1 1/4 cups Mary
VINEGRETA Garlic Dip

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.