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

1. Using a medium die, grind fennel, garlic, cilantro and olives.
2. Add sweet chili sauce, lime juice, cumin and olive oil and blend well.
3. 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.