Mojo Sauce w/Tomatillo & Tomato (Traditional Cuban Condiment) Cuban is my favorite cuisine, and my mojo sauce is legendary with my family and friends. While peeling garlic today for my birthday dinner, I noticed that had five large tomatillos that should be used in the next few days, so I chopped them up and pureed them, adding them into the pureed garlic mixture that I already had in the skillet for the mojo sauce. After five minutes of fairly constant stirring, I did a taste test, and it had made a huge difference to what I usually make. The tang and bite of the tomatillos made kicked it up several notches. It was so great that I pureed about 2 cups of cherub grape tomatoes that I buy to snack on every time I wander through the kitchen. Hey, there are far less nutritious things to snack on in my kitchen. Tiny tomatoes are a new love for me. I have 30-40 tomato plants growing in my garden, at least 20 different varieties, but most of them are cherry-sized. They snap and burst when you bite them – I love the texture – that burst of juice. Okay, I get way too orgasmic when I find a good tomato. A new love for me. A year ago, I'd never touch one. Then, I decided to just try everything twice. Except mayo. I will never eat mayo. Gelatinous, off-white goo is not high on my list of must-dos. Ingredients: 3 heads 1/3 c 4 2 2 2 t 1 T 1 T

Garlic – the more, the better in my house, peeled and crushed Olive oil Limes, juice of Oranges, juice of Lemons, juice of Cumin seeds, ground Oregano, dried; or fresh leaves, chopped finely Basil, dried; or fresh, chopped finely Sea salt and ground pepper, to taste

1. Juice oranges, limes, and lemons into one bowl. 2. Peel garlic and place in food processor. I use my micro mini processor for this recipe. Puree. If the garlic pulp starts sticking to the sides of the processor, pour in some of the fruit juice and turn on until the mixture is pureed. 3. Heat olive oil, garlic, oregano, cumin, and basil in skillet over medium hi heat (med hi on my sad, ghetto, dated, 1970s stove – may be different on yours). Stirring often, cook for about 10 minutes – don't let it burn and stick. 4. Add the rest of the juice, salt, and pepper, to taste. I try not to add too much salt, Bring to a rolling boil for 5-7 minutes, stirring frequently to avoid burning and scorching. 5. Remove from heat and let cool before serving. The earlier you make it before you serve it, the better. The flavors need time to get to know each other. You can even make it the day before – I've found that this is actually the best way to make this recipe, but I rarely think that far ahead. 6. If you have made it in advance, let it cool before putting it into a Tupperware container, then into the refrigerator. If using on the same day, set aside in a bowl or in the skillet. That's it! Very easy. It will keep for several days in the refrigerator, and the longer it sits together, the better it will taste. I put this on everything from plantains to steak to rice and beans. Ess, bench, sei a mensch! 'Zanne Rose (Copyright 2011, Zzyzx Road Kitchen Chronicles) www.zzyzxroadkitchen.blogspot.com