ShareThis
Mojo
YIELD: 2 gallons
10 heads fennel
1 cup garlic
4 bunches cilantro
2 1⁄2 cups Spanish olives
1⁄4 bottle sweet chili sauce
6 limes, juiced
1 1⁄2 cups ground cumin
1 gal. olive oil
salt and pepper to taste
- Using a medium die, grind fennel, garlic, cilantro and olives.
- Add sweet chili sauce, lime juice, cumin and olive oil and blend well.
- Season to taste with salt and pepper. Use for marinades, spreads, and for stir-frying yucca.
Recipe from Richard Rockwell, Executive Chef, Texas Tech University, Lubbock, TX.
Want to use this article? Click here for options!
© 2012 Penton Media Inc.
Acceptable Use Policy blog comments powered by Disqus
Sign up for FM's events, products and services!
Recipe Searchadvertisement
NRA Show Videos & Issue Highlights
- Bake'n Joy - Learn how
easy it is to bake the Perfect Muffin with Bake’n Joy’s premium prescooped, predeposited muffin
batters.
View the video - The Clymate IQ Is Pure Genius
See new products, services and ideas we found at the 2011 show.
View more sponsored videos
advertisement
advertisement
Photo Gallery
Food Management is now on:
 |
 |
