Mojo Potatoes
INGREDIENTS:
1/2 c Virgin olive oil
1 md Yellow onion, minced
3/4 c Roasted red peppers, sliced
-with juice
18 Manzanilla olives, sliced
2 tb Capers
2 c Tomato sauce
2 Bay leaf
1 1/2 tb Vinegar
Salt, to taste
1/2 c Virgin olive oil
1 md Yellow onion, minced
3/4 c Roasted red peppers, sliced
-with juice
18 Manzanilla olives, sliced
2 tb Capers
2 c Tomato sauce
2 Bay leaf
1 1/2 tb Vinegar
Salt, to taste
In a small skillet, warm the oil over medium heat. Add the onion and saute until soft. Stir in the peppers, olives, and capers and continue sauteing for 2 minutes. Add the tomato sauce, bay leaves, and vinegar. Bring to a boil, lower the heat, and simmer 15 minutes uncovered. Season to taste with salt.
Makes 3 1/2 cups
NOTES : This traditional Puerto Rican sauce is often served with a variety of Caribbean island fritters, from the classic tostones de platano (plantain chips) to Bacalaitos Fritos (Codfish Fritters) Try this savory sauce over fried, grilled or baked fish fillets as well.
Makes 3 1/2 cups
NOTES : This traditional Puerto Rican sauce is often served with a variety of Caribbean island fritters, from the classic tostones de platano (plantain chips) to Bacalaitos Fritos (Codfish Fritters) Try this savory sauce over fried, grilled or baked fish fillets as well.