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
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This toasted almond and roasted red pepper sauce may look like the Harissa Sauce posted earlier this spring, but the similarities end with the color and roasted red peppers. This Spanish sauce is deeply flavorful, bright and punchy (in an acidic kind of way), and absolutely delicious. It comes together quickly in the food processor and now is the perfect time of year to give this a whirl while both tomatoes and peppers are at their peak.
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If you’re hosting a bbq or other summertime gathering of hungry folks, add this mango salsa to the menu and your guests will rave. This simple throw-it-together salsa is so fantastic and versatile I already can’t wait to make it again. It wakes up simply grilled meats, makes burgers sing and begs to be double-dipped into by tortilla chips. Serve alongside a roasted tomato salsa and some fresh guacamole and you’ve got yourself a nifty chip n’ dip bar. I used this mango salsa as a topping for lime-marinated pork tenderloin, served with coconut rice and black beans for a Latin-inspired meal. Like the harissa sauce I posted about earlier in the spring, you’ll run out of summer days before you will uses for this delicious stuff.
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