Mojito Sauce - cooking recipe

Ingredients

10 garlic cloves, peeled
1 teaspoon fine sea salt or 1 teaspoon kosher salt
1 medium Spanish onion, chopped fine
3/4 cup gently warmed olive oil
1/4 cup white vinegar
1 lime, juice of
1 orange, juice of, and
1 lemon, juice of
2 tablespoons cilantro (optional)

Preparation

Bang the garlic and salt to a paste using a mortar and pestle.
Stir in the onions, then the remaining ingredients. Taste and add a little salt if you like.
You can make the mojito in advance, up to about 3 days, and keep it in the refrigerator. Bring it to room temperature about an hour before serving.