Traditional mojo sauce can be transformed into an enjoyable fondue feast.
The Cuban staple sauce mojo exists in many variations, but the most traditional base consists predominantly of citrus juices. Beyond that, any combination of herbs and Latin or Spanish spices will enhance the recipe to your particular taste. You can transform nearly any mojo recipe into a fondue by adding several cups of meat stock or broth.
Instructions
1. Squeeze citrus. Selecting fruit with the thinnest skin can make the often arduous process of juice extraction easier. Roll the fruit around on a counter or other hard surface to loosen the membranes. This will ensure extraction of the most juice.
2. Peel and mince garlic. Use the flat side of a chef's knife to pound each clove into the cutting board. This will pry the clove from the skin, making it easier to peel. Give the clove one more smash with the flat side of the knife. Using the palm of one hand on the top end of the blade, rock the knife back and forth over the clove several times.
3. Combine all ingredients. Pour stock or broth into a medium saucepan and add the rest of the ingredients to the pan.
4. Preheat fondue pot. If you are using a Sterno-heated fondue pot, light the flame before heating the sauce. Otherwise, plug in your electric fondue pot.
5. Heat the base over high heat. Bring the mojo base to a boil.
6. Pour into fondue pot. Once the ingredients become fragrant, transfer the contents of the saucepan into the fondue pot.
Tips Warnings
Adding chili peppers to the base will give the fondue a kick. Remove the seeds to control the amount of chili heat you put into your sauce.
Experiment with different herbs. Cilantro is a nice addition. Some recipes also call for adobo seasoning.
Do not leave the sauce on the stove for too long. Otherwise, you could scald the citrus juices.
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