Okay. Admittedly I have never been to Cuba. But a few years back the movie Chef came out and I was watching all that beautiful food happen and could almost taste it. My husband was working in Northern Ireland and I and the kids were waiting for our visas. I was up late watching it and stopped the movie, watched the sauce recipe happen about six times, then pulled myself of the couch and went in the kitchen to replicate it as best I could. Every time I have made this I have literally stood there, finger in jar, licking the Vitamix clean. It’s that good. Now that I’m on keto I ferment it to eat up the sugar from the oranges. And now that I’ve been diagnosed with autoimmune disease and am avoiding nightshades… this is my new favorite Latin American sauce. I like to couple it with hot mustard which makes it fairly authentically Cuban. So good. This recipe makes four 12-16oz bottles of sauce, so if you want less feel free to divide the recipe.
Ingredients:
- 4 cups fresh picked mint leaves, washed
- 1 bunch fresh cilantro/coriander
- 1/2 cup stirred tahini (totally optional – leave out if seed cycling in menstrual and luteal phase as it encourages progesterone production)
- 1/4 cup fresh squeezed lime juice (I used key limes)
- 1/2 cup fermented white onion
- 1/2 cup olive oil, divided
- 1 whole organic lime with rind
- 4 organic clementines with rinds rinds or 1 orange with rind, washed
- 3/4 cup cultured brine from fermented onions
- 1/2 cup Apple Cider Vinegar with the Mother
- 3-4 garlic cloves
- 2-4 teaspoons black pepper
- 2 teaspoons ground cumin
- 1 Tbsp dried oregano or a small handful of fresh oregano
- 1 teaspoons pink salt, according to taste
Method:
Combine all ingredients for the dressing in high powered blender and pulse until smooth or mix with an immersion blender.
Pour into a 1.5 -2 Liter sanitized glass jar and leave to ferment for four days give or take.
Transfer to bottles. I like to use these Oxo Chef Squeeze Bottles for homemade condiments as they pour in a way that photographs well, but I prefer generally to store sauces in this style of glass bottle to prevent plastic leeching. But in all reality you might stand there with a spatula scraping every last drop out of the blender and it may never make it into the bottles. So enjoy. I did.
Cultured Cuban Mint Mojo Dressing
Ingredients
- 4 cups fresh picked mint leaves washed
- 1 bunch fresh cilantro/coriander
- 1/2 cup stirred tahini totally optional – leave out if seed cycling in menstrual and luteal phase as it encourages progesterone production
- 1/4 cup fresh squeezed lime juice I used key limes
- 1/2 cup fermented white onion
- 1/2 cup olive oil divided
- 1 whole organic lime with rind
- 4 organic clementines with rinds rinds or 1 orange with rind washed
- 3/4 cup cultured brine from fermented onions
- 1/2 cup Apple Cider Vinegar with the Mother
- 3-4 garlic cloves
- 2-4 tsp black pepper
- 2 tsp ground cumin
- 1 tbsp dried oregano or a small handful of fresh oregano
- 1 tsp pink salt according to taste
Instructions
- Combine all ingredients for the dressing in high powered blender and pulse until smooth or mix with an immersion blender.
- Pour into a 1.5 -2 Liter sanitized glass jar and leave to ferment for four days give or take.
- Transfer to bottles. I like to use these Oxo Chef Squeeze Bottles for homemade condiments as they pour in a way that photographs well, but I prefer generally to store sauces in this style of glass bottle to prevent plastic leeching. But in all reality you might stand there with a spatula scraping every last drop out of the blender and it may never make it into the bottles. So enjoy. I did.
