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
