Stoned Beyond Belief by Action Bronson

Author:Action Bronson
Language: eng
Format: epub
Publisher: Abrams

AJI

The mixture of vinegar or lemon juice with the oil gives this a nice smoothness–I use extra virgin because I like the flavor, so with me you also get the flavor of olive oil in this sauce. Use it if you like it. This is called many things–mojo de ajo, mojito–whatever the fuck you call it, it’s always a mashed-up garlic thing.

Makes about 1 cup

1 cup (135 g) garlic cloves

¼ cup (40 g) whole black peppercorns

Sea salt to taste

Juice of 2 lemons or 2 tablespoons white vinegar, plus more to taste

Olive oil or vegetable oil

White vinegar, to taste

1. Crush the garlic and peppercorns with 2 pinches of salt with a mortar and pestle until it forms a good paste. (You can also use a food processor or a blender.)

2. Add the lemon juice, mashing until it is well incorporated, and then slowly add oil one spoonful at a time, crushing and mashing after each addition. When the mixture is smooth and the consistency of salsa verde, taste for salt and lemon juice/vinegar, adding more as you like.

3. This will last for 2 days in the refrigerator but should be served at room temperature.

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