Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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. Posted to CHILE-HEADS DIGEST by Alex Silbajoris <72163.1353@compuserve.com> on Apr 6, 1998
