Mint Mojo

• 1 cup white vinegar
• 2 tablespoons mint jelly
• 1 cup tightly packed fresh mint leaves, finely chopped
• 5 shallots, minced
• 2 cloves garlic, minced
• 1 jalapeno, seeded and minced
• 2 tablespoons vegetable oil
• Salt and freshly ground black pepper

1. In a saucepan, combine vinegar and mint jelly.
2. Bring to a boil, and simmer until reduced by half, about 10 minutes.
3. Cool.
4. Add mint, shallots, garlic, jalapeno and vegetable oil.
5. Transfer to a blender, and puree until smooth.
6. Season with salt and pepper.
7. Serve as a condiment for grilled or roasted meats, vegetables or poultry.

white vinegar, mint jelly, mint, shallots, garlic, jalapeno, vegetable oil, salt

Taken from cooking.nytimes.com/recipes/8912 (may not work)