mojo de ajo (garlic oil)

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rough translation: garlic-soaked sauce (mojar in Spanish means "to make wet" or "to soak"). very slowly roasted in a bath of oil, the garlic will carmelize into a buttery rich flavor...mmmmm...

use this mojo de ajo for your stir fries, toss with your pasta, slather on toast for bruschetta, and it will be so goooood, garlic bits and all. you'll soon find all sorts of reasons to use this up. garlic popcorn!!

from Rick Bayless

3 cups
6 heads of garlic (about 10 oz / 1.75 c)
2 c (500 mL) fruity extra virgin olive oil
1 tsp salt
1/2 c (125 mL) lime juice
1. preheat oven to 325ºF.
2. break the heads of garlic apart, then mash each clove to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy, resealble plastic bag and use a rolling pin to mash them slightly.
3. 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.
4. add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown.
5. using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree.
6. pour the mixture into a wide-mouth storage container and refrigerate it until you're ready to enjoy some deliciousness. it will keep for up to three months in the refrigerator as long as there's enough oil to keep the garlic covered.
just a variation on garlic confit, but with a squirt of lemon which helps a little against botulism. check out Eric Gower's recipe for the confit at his website Breakway Cook.

check out Serious Eats mojo sauces. more unctuous goodness. mojo is a traditional Cuban/Puerto Rican/Caribbean.

safety first:
still worried about botulism? check out the National Center for Home Food Preservation. click here for info about how to properly sterilize your containers and how to select them. highly recommend checking out their site, as the research is scientifically-backed so you can be assured that it's not untested misinformation.

Harold McGee recommends soaking garlic in vinegar or lemon juice for a couple of hours, to create the acidic environment that is hostile to clostridium botulinum. he also states that temperatures at refrigeration level prevents bacterial growth. so as long as you keep it in the fridge, you should be fine.
Cuisine   CaribbeanCooking Method   Roasted
Prep Time   less than 15 minutesCooking Time   1 1/2 hours
Features   Dairy-Free, Low-Carbohydrate, Vegan, Vegetarian, Wheat/Gluten-Free

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