This mojo spreads its wings over different cultures, making it appropriate for Latin American grilled pork or poultry, or even as a condiment for Argentinian grilled (provolone) cheese. It’s also a wonderful accompaniment to fishes suitable for grilling, including salmon, trout, swordfish and seafood such as shrimp.
- 2 c. dried sour cherries
- 3 c. red wine
- 1 T. olive oil
- 1/2 (one half) c. thinly sliced shallots
- 1 – 2 chopped chipotle in adobo, available in most groceries’ ethnic sections
- 1 tsp. minced garlic
- 1/4 (one fourth) c. red wine vinegar
- 2 c. unsalted or low sodium chicken stock
- Honey, optional
- 2 T. chopped cilantro, preferred, or flat-leaf parsley for garnish
Soak the cherries in the red wine for an hour or more. Drain, reserving about a cup of the wine.
Meanwhile, in a medium pan, heat the oil over medium high heat. Just as it starts to smoke, add the shallots, chipotle in adobo (letting some sauce cling to the peppers), and garlic. Sauté, stirring frequently, until the vegetables have softened, about 5 minutes. Stirring constantly, add the cherries, red wine vinegar, and chicken stock, turn the heat to high, and reduce until the liquid’s a syrupy glaze. Taste for seasoning, adding a little salt, honey, or marinating liquid if needed. Stir in the cilantro just before serving, leaving some to sprinkle over the top. Makes 3-4 cups.
This article appears in May 31 – Jun 6, 2012.
