Yeah, I don't know what "Mojo De Ajo" means but the recipe is wonderful! It comes to us from a Simple Daily Recipes' friend, Tim M. from Illinois.
I will give credit where credit is due, upfront, so there is no mistake. I got Mojo De Ajo from Rick Bayless and his TV show "Mexico - One Plate at a Time."My wife and I make this and use it to top anything from Steak off the grill, to vegitables, even use the oil for a base as dipping sauce for bread. This is absolutly fabulous! Dont know if I could have posted this (with attribution) to your site, like in the comments, or not, but wanted to share at the very least with you.Hope you enjoy!Final note - this recipe hinges on the Olive Oil. The 'fruityer' the better. -Tim
Makes about 3 cups mojo de ajo (made with 2 cups of oil)
- 4 large heads garlic OR 10 ounces (about 1 3/4 cups) peeled garlic cloves
- 2 or 3 cups fruity olive oil
- 1 teaspoon salt
- 1/2 cup fresh lime juice
Heat the oven to 325ºF. 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.
THANK YOU TIM!
Jill -
Love your site, and it feels great to be able to ‘give something back’. Karen and I almost always have a jar of this hand in the fridge. We love the oil as a base for dipping sauce, and the garlic comes out so nice and soft and cooked, it can be ladled over almost anything!
Hope others enjoy this half as much as we do!
Tim
Wow! This sounds deeeelish! I’m going to try it next week. I can just imagine it on sandwiches, bruschetta, in pasta sauce… and the list goes on and on!
I love the new look Jill!
Cheryl
Thank you, Cheryl!
I’ve tried this and I am addicted….it’s amazing.
AWESOME!
Mojo de ajo means “a big heap or lots of garlic” in Spanish. Pronounce it as moho de eyeyo. My favorite dish at P V is Camarones (Shrimp) Mojo de Ajo – move over scampi! I grow 12 different types of garlic and am thrilled to have this new recipe. It will give me lots of mojo!