Friday, March 29, 2013

Mojo de Ajo

Mojo de Ajo is a traditional Mexican sauce used in many dishes, but typically with seafood such as shrimp and fish.

Mojo de Ajo
adapted from recipe by Rick Bayless

2 heads of garlic
1 1/2 cups olive oil
3/4 teaspoon salt
1/4 cup lime juice

Preheat oven 325 degrees.

Remove tough skins from individual garlic cloves. Cut any large garlic cloves into fourths. Place garlic, olive oil, and salt into an 8"x8" pan, making sure that all the garlic is covered with oil. Add more oil if necessary. Roast 45 minutes.

Add lime juice and roast an additional 20 minutes.

Remove from oven and let cool for about 30 minutes before straining oil into a wide-mouthed glass jar. Transfer reserved garlic to a cutting board and coarsely chop. Add garlic to jar with oil. Cover and refrigerate until ready to use.

Recipes using this delicious garlic sauce coming soon!

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