Wash the garlic well and split in half, lengthwise. Cut crosswise into thin slices (you’ll need about 1 1/4 cups) and scoop into a medium (3-quart) saucepan. Set over medium-low heat and measure in the oil and 3/4 teaspoon salt. Stir occasionally as the mixture comes barely to a simmer (there should be just a hint of movement on the surface of the oil). Adjust the heat to the very lowest possible setting to keep the mixture at that very gentle simmer (bubbles will rise in the pot like mineral water) and cook, stirring occasionally, until the garlic is soft, about 15 to 20 minutes (the slower the cooking, the sweeter the garlic). Season with lime juice, epazote and lemon thyme. Continue simmering for 10 minutes to allow all the flavors to come together. Then taste the mojo de ajo and add a little more salt if you think it needs it.