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1
Preparation
2
Origin
3
See also
4
References
Mojito isleño
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From Wikipedia, the free encyclopedia
This is an old revision of this page, as edited by Surv1v4l1st (talk | contribs)at19:00, 7 July 2021 . The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)
Mojito isleño, or mojo isleño, is a Puerto Rican condiment.
Preparation
The sauce is made with water, vinegar, olive oil, olives, capers, tomato, onion, garlic, bay leaves, culantro, and chili peppers. It's simmered for a few minutes
or hours. In some regions basil, wine, coconut milk and a small amount of mashed pigeon peasorkidney beans are added to thicken the sauce. It is used as a topping for fish and shellfish.[1][2]
Origin
The dish originated in Salinas, Puerto Rico also known as "La Cuna del Mojito Isleño" (the cradle of the islander dip).
See also
References
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Retrieved from "https://en.wikipedia.org/w/index.php?title=Mojito_isleño&oldid=1032490213"
Categories:
●Chili pepper dishes
●Puerto Rican cuisine
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●Puerto Rico stubs
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●This page was last edited on 7 July 2021, at 19:00 (UTC).
●This version of the page has been revised. Besides normal editing, the reason for revision may have been that this version contains factual inaccuracies, vandalism, or material not compatible with the Creative Commons Attribution-ShareAlike License.
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