Also known as mojo agrio, this recipe is a favorite topping for cooked yuca (cassava) or any other cooked vegetable or dish of choice.
5 to 7 garlic cloves
1/3 cup olive oil
1 medium onion, thinly sliced into rings
3 tbsp. sour orange juice or lime juice
1. Use mortar and pestle, food mallet, or knife handle to crush garlic cloves. Coarsely chop cloves and set aside.
2. In a skillet, heat oil over medium heat. Add garlic and sauté 1 minute. Stir in onion rings and sauté very briefly (several seconds) so that they are only sweated (not limp and translucent). Add sour orange or lime juice, and salt to taste, and stir another few seconds. Immediately remove from heat.