Mojo de Ajo is a Mexcican slow-roasted garlic sauce that I watched Chef Rick Bayless make on an episode of his show ‘Mexico one Plate at a Time’. He titled the episode ‘Liquid Gold’ and trust me, this stuff is a culinary goldmine! It keeps in the fridge for up to 3 months so long as the garlic stays submerged in the oil, though I can’t imagine you wouldn’t use it up within a week or two. Stuff like this is so much fun because it really allows your culinary creativity to shine through, as you come up with various ways to use it up. Here are just a few ideas I plan to try with mine:
- Use as a marinade for grilled chicken (DONE and delish)
- Use for sauteing vegetables
- Toss with hot cooked pasta. Top with avocado and chopped fresh tomatoes.
- Drizzle over pizza
- Use for sauteing mushrooms. Add to risotto or rice.
- Drizzle over poached fish
- Use in place of oil for salad dressing
- Serve as a starter for dunking bread
I’ll probably have to whip up another batch so I can get through my list, which I’ll be more than happy to do! Prepping the garlic takes a little time but the payoff is so worth it. And your house will smell like you’ve been cooking for days! Garlic has a knack for that.
Oil solidifies in the fridge so don’t be alarmed by this. Let it sit at room temperature for a bit and it will liquify again. Or you could scoop it from the jar in it’s solid state directly into a hot pan. If using for sauteing, mind the heat as not to burn the garlic.
mojo de ajo
- 4 large heads of garlic OR 10 oz (1 3/4 cups) peeled cloves
- 2 cups olive oil
- 1 tsp salt
- 1/2 cup fresh lime juice
1. Heat oven to 325 degrees. Break the heads of the garlic apart, then mash each clove (a fist against the side of a chef knife works well) to release the clove from its papery skin. Scoop the peeled cloves into a heavy plastic bag and use a rolling pin to mash them slightly.
2. Stir together the garlic, oil and salt in an 8×8 baking dish. Make sure all the garlic is submerged in the oil. Slide into the oven and bake until the garlic is soft and lightly brown, about 45-55 minutes.
3. Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime. Using a potato-masher, mash the garlic into a coarse puree. Pour the mixture into a clean jar or storage container and refrigerate until ready to use. The mojo will last in the fridge for 3 months so long as the garlic stays submerged in the oil.
Recipe from Rick Bayless