Ingredients
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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.
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!
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!
I’ve got some in the oven right now. Makes the whole house smell wonderful. Always use fresh lime. Thank you, Rick!
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.
Hi Mel –
I could not find exactly what you were talking about. Any idea what season? Here is something similar in the meantime!
http://www.rickbayless.com/recipe/garlicky-linguine-with-seared-shrimp-chipotle-and-queso-anejo/
I would love to understand the sourness meter – how sour should it be? Mine is quite tart to the taste I added 1.5 lime (juice).
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!
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
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.
Absolutely! Here is a quicker stovetop version!
Coordinating a wine tasting fund raiser for handicap children for about 90 people, need to keep cost down, what would you recommend for a dinner? Tickets are $15 p/person.
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.
Can you send me the link to the episode that the garlic Mojo is made I’m more of a visual guy thank you very much
The recipe is from the tv show season 7 episode 13.
http://www.rickbayless.com/tv-books/mexico-one-plate-at-a-time-season-7/
I have made your slow roasted garlic mojo many times. It is great!!! I tried the stovetop version and it just didn’t taste as good. Kind of flat tasting- like it was missing something. I followed the recipe to the T. I used the same ingredients for both recipes. Will the flavor of the stovetop version improve over time? I hate to waste all that olive oil. Is there anything I can add to it to improve the flavor? Thanks.
Debbie, what I would do if I were you, roast some garlic in the oven-the slow version. Then add it to your oil and see if that adds some depth to your mixture!
This is always in my fridge, and I always make it with 3 cups of olive oil so I can have the oil for salads and veggies. I LOVE LOVE this so much, I call it liquid gold!! I use the garlic on shrimp and fish for tacos, and it is awesome added to guacamole! Just shared the recipe with my sister; it will knock her socks off!
OMG! Just made this, and it’s delicious. You say it’s ok for 3 months in the fridge as long as the garlic is covered. Others say cooked garlic in oil should only be kept for 2 weeks. Does the lime extend the fridge life?
This is a 5 Star recipe! So easy, so rich in flavor. It kicks up the flavor profile of anything savory from meat to eggs to tacos to all kinds of international cuisines. Try it!