Mojo de Ajo
Makes about 3 cups mojo de ajo
There's always a container of mojo in my refrigerator. I use it to season chicken, steaks, fish, vegetables, just about anything. In fact, in Season 7 of "Mexico-One Plate at a Time" Rick will be using it for several recipes including as a seasoning for popcorn. I've given you several recipes to get you started, (Woodland Mushroom Torta and the Grilled Salmon), but once you start using it yourself, the sky is the limit.
4 large heads garlic
OR 10 ounces (about 1 3/4 cups) peeled garlic cloves
2 cups fruity olive oil
1 teaspoon salt
1/2 cup fresh lime juice
Heat the oven to 325˚.
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 recloseable plastic bag and use a rolling pin to mash them slightly.
Stir together the garlic, oil and salt in an 8x8-inch 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.
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. This mojo will keep for up to three months in the refrigerator as long as there's enough oil to keep the garlic covered.