Mojo de Ajo
Rick Bayless's Mojo de Ajo
Recipe type: Condiment
Cuisine: Mexican
  • 4 heads of garlic, peeled (place a large chef's knife on each pod of garlic and smack it with the heel of your hand to get the papery skin off more easily)
  • 2 cups olive oil
  • 1 tsp salt
  • ½ cup lemon juice
  1. Place the garlic in an 8-inch-square glass baking dish and pour the olive oil over it. Add salt and stir well.
  2. Place the dish in a 325-degree oven and bake 45 minutes.
  3. Add the lemon juice and bake for another 20 minutes for the flavors to infuse.
  4. Remove, mash the garlic with a fork or potato masher, cool, and pour it all into an air-tight glass jar. The mojo de ajo keeps for at least three months in a refrigerator.
Recipe by Holy Cow! Vegan Recipes at