Friday, September 3, 2010

mojo de ajo (aka delicious garlic olive oil)

Yummy note:
I was watching Mexico-One Plate at a Time show by Rick Bayless the other day and he was making this golden-colored garlic infused olive oil and it looked so easy to make and versatile, I had to try and make it. Surprisingly it was very simple to make, I just needed some time to bake it. It definitely made my kitchen smell garlicky and delicious. This garlic olive oil, Bayless called Mojo de Ajo, was worth the time to make ahead of time, as it has helped me save some time in a few other dishes later on when I've used the mojo de ajo. It has helped me get a meal thrown together very quickly, such as using it in place of anywhere it suggests using olive oil or a marinade. I've added it to pasta, chicken, breadsticks, and I'm sure you could use it in a few more of your favorite dishes too. It really gives you an added nice roasted garlic flavor without spending the time in the meal you are trying to get thrown together quickly.

Mojo de Ajo

4 heads garlic (about 1 3/4 cups), peeled
2 cups extra virgin olive oil
1 teaspoon salt
1/2 cup fresh lime juice

Heat the oven to 325 degrees. Prepare and peel garlic (can be done by smashing the garlic against side of a knife to release the clove from the skin lightly). Stir together the garlic, olive oil, and salt in an 8x8-inch baking pan. Place into oven and bake for about 45 minutes, or until the garlic is soft and light brown. Next, add the lime juice and stir. Put back into the oven and bake for an additional 20 minutes to continue baking. Next, remove mixture from oven, and mash the garlic into pieces, until broken apart. Pour the mixture into a covered storage container and refrigerate it until ready to use. The mojo will last for up to three months when refrigerated. This makes about 2-3 cups of mojo de ajo. Note, original recipe here:

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