Mojito Isleno

February 21, 2017

Mojito Isleno - kvalifood.com

A Puerto Rican tomato sauce with green olives, capers, and roasted red peppers. It originated at Ladi’s Place in Salinas, Puerto Rico in 1938, adapted from Canary Islands cuisine. The traditional pairing is fried whole red snapper (chillo frito), but it works with any fried or grilled seafood.

Makes ca. 500 ml

Ingredients

60 ml olive oil
1 medium onion, finely diced
4 garlic cloves, minced
120 g roasted red peppers (from a jar), diced, with 2 tbsp their liquid
14-16 manzanilla olives (pimento-stuffed green olives), sliced
1 1/2 tbsp capers, drained
480 ml tomato sauce
1 tbsp red wine vinegar
1-2 bay leaves
salt, to taste
black pepper, to taste

Directions

Heat the olive oil in a saucepan over medium heat.
Add the onion and cook, stirring occasionally, until translucent – about 4-5 minutes.
Add the garlic and cook for 1 minute until fragrant.
Stir in the roasted red peppers with their liquid, olives, and capers. Cook for 2 minutes.
Pour in the tomato sauce and vinegar. Add the bay leaves.
Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 20-30 minutes, stirring occasionally, until the sauce thickens slightly and the flavours meld.
Taste and adjust salt and pepper. Remove bay leaves before serving.

Notes

For deeper flavour, simmer on low for 40-60 minutes, or make the sauce a day ahead and reheat.
Manzanilla olives (small Spanish green olives, usually pimento-stuffed) are the authentic choice. Do not substitute with black or kalamata olives.
If roasted red peppers are unavailable, canned pimento strips work. Fresh bell pepper can be used but gives a different flavour – saute it with the onion if using fresh.
Some cooks add a spoonful of sofrito to the onion-garlic base for extra depth.
Stores in the fridge for 3-5 days.