Instructions: Yucca With Mojo, a very liquid salsa, is a basic way of serving yucca throughout Latin America. The best mojo is made with fresh sour (or Seville)

orange juice. However, these oranges, which are also used to make orange marmalade, are difficult to find. For a similar flavor, substitute orange juice mixed with lime juice. Or, buy inexpensive bottled mojo already mixed with garlic.

2 yuccas
1 cup white vinegar
3 tablespoons kosher salt (divided)

1/4 cup extra-virgin olive oil
2 tablespoons chopped garlic
2 cups milk, scalded
1/2 teaspoon ground black pepper
1/2 cup bottled sour orange juice (or1/4 cup orange juice mixed with1/4 cup lime juice)

1 small red onion, thinly sliced and briefly rinsed in cold water

Cut off and discard inch off the tips of the yucca. Using a heavy knife, cut the yucca into lengthwise halves. Using a sharp paring knife or a potato peeler, pare the yucca of its outer brown skin and inner, pink-colored layer until only the white flesh is left. Place peeled yucca in water while preparing so that it doesnt darken.

Cut each yucca half into four lengthwise spears and then cut away and discard fibrous inner core. In a large pot, bring 1 gallon (four quarts) water, vinegar and 2 tablespoons of the salt to a boil. Add yucca spears and boil 20 minutes, or until tender when pierced with a fork. Scoop yucca from the water using a slotted spoon or skimmer and drain.

Heat oil in small frying pan, add garlic and cook 1 to 2 minutes, stirring, or until just beginning to brown. Pour in milk, remaining salt, pepper and orange juice; heat till bubbling. Pour over yucca and stir to mix in. Serve immediately, garnished with the onion.

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