Salsas & Sauces/

Slow Roasted Garlic Mojo

Mojo de Ajo
Recipe from Season 7, Mexico —One Plate at a Time
Servings: 3cups mojo de ajo (made with 2 cups of oil)
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Ingredients

  • 4large heads of garlic OR 10 ounces (about 1 3/4 cups) peeled garlic cloves
  • 2 or 3cups fruity olive oil
  • 1teaspoon Salt
  • 1/2cup fresh lime juice

Instructions

Heat the oven to 325 degrees. Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy plastic bag and use a rolling pin to mash them slightly.

Stir together the garlic, oil and salt in an 8x8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.

Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown. (If you’re using the larger quantity of oil, ladle off 1 cup—no garlic cloves—and store it in a cool dry place for use in salad dressing or sautéing.)

Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. The mojo will last for up to three months as long as the garlic stays submerged under the oil.

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Comments

  1. I love your show. I made the Slow Roasted Garlic Mojo. I love it and use it all the time. Especially when I am grilling. Now, I am going to look for your recipe for Carnitas. Thanks!

  2. the phrase, oh my goodness, doesn’t do this justice…..i have been making this stuff ever since seeing this episode; i freeze what i’m not using immediately so i’ll always have some on hand; it never lasts long, so there is no chance of freezer burn LOL …..i make this once a month and have yet to tire of it; it’s nice to give to family and friends as well…..i attach the recipe each time i give it out, but they all say “that’s just too much work,” so i they wait until i make it for them…..a small thing in my book, since i’ve always got some kitchen project going THANK YOU for this delish item!

  3. I’ve got some in the oven right now. Makes the whole house smell wonderful. Always use fresh lime. Thank you, Rick!

  4. I know there’s a plate called camarones al mojo de ago but I haven’t seen it on your show. I would like to see this recipe.

  5. I love your recipes, and especially how simple they are. This mojo is something my hubby has fell in love with and he uses it on just about everything as much as he uses hot sauce! Thank you for sharing your knowledge and recipes with us! God Bless!

  6. I love this recipe. I always have some ready. Use it all the time. Marinades, rubs, popcorn, dressing ect. Until you try it, you won’t know what your missing

  7. Slow roasted garlic mojo is my absolute favorite recipe. I’m all out and need to make some more but my oven is not working at the moment. Can this be made in the microwave or on the stove top with similar results? What would be the cooking times for each method if used? Thanks.

  8. This is my wife’s absolute favorite dish by far. Shrimp tacos with this oil, and some sliced chipotle peppers in adobo knocks it out of the park.

    It is by far one of the most favorite dishes in my rotation. I can’t really adequately describe how excellent this dish is. Rick Bayless – top notch work. My eight-year old scarfs these down with a vengeance.

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