mojo de ajo - rick bayless’ recipe for garlic mojo

mojo de ajo - rick bayless’ recipe for garlic mojo
ingredients
all
4 heads garlic
peeled and smashed, about 10 ounces
2 cups olive oil
fruity such as Spanish olive oil
1 tsp salt
2 tsp red chili flake
optional
1/2 cup lime juice
fresh squeezed
cookware
  • 8x8-inch pan or equivalent
  • potato masher or equivalent
  • large resealable glass jar
My husband spotted this recipe on Rick Bayless’ show, Mexico - One Plate at a Time. It looked pretty easy to make, and it had many versatile uses. We like this condiment so much that we always have a container of it in our fridge at all times. After gentle poaching in olive oil then enhanced with lime, the garlic acquires this umami and intensity similar to that of sun-dried tomatoes. Place a small bit of cooled garlic in your mouth, close your mouth, then breathe in through your nose. You’ll know what we mean. It’s so good! :)We use mojo de ajo to make many dishes such as Garlicky Linguine with Seared Shrimp, Chipotle and Queso Anejo, Mixiotes of Woodland Mushrooms with Mojo de Ajo, Shitake Mojo Pizza, and Chimichurri Sauce. With the heavy lifting completed upfront, we get intense, complex flavor whenever we use it to cook. Thank you Rick Bayless for sharing this! Adapted from Mexico One Plate at a Time. The recipe is also posted on Rick Bayless’ website.
1
Preheat the oven to 325°F.
2
Break up each head of garlic, cut the ends of each clove, smash, then peel.
3
Combine the garlic, oil, and salt into the baking dish. Check that the garlic is fully submerged in olive oil. Add more olive oil if needed. Bake in the oven for about 45-55 minutes until the garlic is soft and lightly browned.
4
Add the lime juice and optional chili flake. Bake for another 20 minutes for the garlic to absorb the lime.
5
Mash the garlic and oil with a potato masher until the garlic becomes a course purée. Carefully transfer the garlic and oil into a large glass container and seal. If not using immediately, allow the container to come to room temp before storing in the fridge. As long as the garlic is submerged with enough olive oil, the mojo de ajo will keep in the fridge for 3 months.
source: Rick Bayless