Cultured Cuban Mint Mojo Dressing
A fermented version of a classic Cuban dressing. This recipe makes four 12-16oz bottles of sauce, so if you want less feel free to divide the recipe. But fermented it keeps for quite a long time.
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.