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    Home > Global Vegan Recipes > Vegan Mexican Recipes

    Mojo de Ajo

    Posted: Dec 19, 2020 ยท Updated: Aug 16, 2021

    Jump to Recipe Pin Recipe
    Mojo de ajo, garlic infused olive oil

    This Mexican garlic-olive-oil infusion is the purest liquid gold for your kitchen. Stir it into pastas, salsas, dips, or just drizzle it on a crusty hunk of bread. All you need is three ingredients!

    I can't remember a time when I was so excited to get into the kitchen and start peeling four nail-burning heads of garlic as when I saw Rick Bayless stir up some garlic-gold alchemy on public television with his Mojo de Ajo.

    This was years ago, but to date, this mojo de ajo (pronounced moho de aho, with a soft "d") has remained my favorite condiment and one I make it a point to have around to make mealtimes easier--and tastier.

    Mojo de ajo literally translates into a sauce of garlic. It is a traditional Mexican dish with infinitely delicious possibilities, and you can see why. Think of a ton of spicy garlic drowned in fruity olive oil and then kissed alive by tangy lemon juice. It's magic.

    This garlic-infused olive oil is great on almost anything: drizzle a few drops on toast or a salad, stir it into pasta, even toss some root vegetables in it and roast them. We sometimes use it as a dip for these vegan sourdough pretzels.

    And of course, there's a plethora of Mexican dishes you can add it to for some extra mojo at the dinner table.

    I just stirred it into a batch of these roasted Brussels sprouts and we couldn't have enough!

    How much garlic do I need?

    Around four heads or 50 or so cloves. I sometimes just buy pre-peeled garlic to save myself the rouble, and you can, of course, do that with no compromises on the end result. If the cloves are small (as mine were this time) you may want to use more.

    Tips for peeling garlic

    Given the amount of garlic we consume in our home, I've tried every possible trick in the book, from rattling the pods within two bowls, to shaking them in a jar. I've place a heavy knife on the garlic, a pod at a time, and smacked the blade with the heel of my hand to get the papery skin off. I still do that for small quantities of garlic, but it can get painful if you have too many pods to peel.

    The most effective way to peel garlic, I've found, is to just crush the clove lightly with a pestle or any heavy kitchen implement you have on hand. This helps the peel pop off easily and crushing the garlic can actually increase its positive health effects, according to scientists.

    Which is the best olive oil for this recipe?

    Extra virgin, hands down. You want the fruity aroma of EVOO in the mojo to make it extra flavorful.

    Other flavorings to add

    I follow Bayless's recipe pretty closely, so the only ingredients I add to the mojo de ajo are lime juice and salt. They impart tons of flavor.
    You can add a few chipotle chili flakes or arbol chili flakes, if you want some spice. If you do, add them at the time you add the lime juice and salt.

    Storing the mojo

    Keep the mojo in the refrigerator--it can last up to three months in an airtight jar, although experience tells me it won't be around for that long!

    Follow this recipe on your phone

    Mojo de Ajo
    Mojo de Ajo in a bowl with limes

    Mojo de Ajo

    This Mexican garlic-infused olive oil is the purest liquid gold for your kitchen. Stir it into pastas, salsas, dips, or just drizzle it on a crusty hunk of bread. All you need is three ingredients!
    5 from 7 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Condiment
    Cuisine: Mexican
    Diet: Vegan, Vegetarian
    Keyword: garlic infused olive oil, mojo de ajo
    Prep Time: 15 mins
    Cook Time: 1 hr 5 mins
    Total Time: 1 hr 20 mins
    Servings: 40 (approx)
    Calories: 102kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • 8 X 8 inch baking dish

    Ingredients 

    • 50 cloves garlic (about four heads)
    • 2 cups extra virgin olive oil
    • 1 teaspoon salt
    • ยฝ cup lime juice
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 325 degrees.
    • Place the garlic in an 8-inch-square glass baking dish and pour the EVOO over it.
    • Place the dish in the hot oven and bake 45 minutes.
    • Add the lime juice and salt and return to the oven for another 20 minutes for the flavors to infuse.
    • Remove the baking dish from the oven and, once the oil has cooled mash the garlic with a fork or potato masher. Pour it all into an air-tight glass jar.
    • The mojo de ajo keeps for at least three months in a refrigerator.

    Nutrition

    Calories: 102kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. Johanna Minassian

      August 03, 2021 at 8:04 pm

      How do the garlic gloves not burn at 325 heat for 45 minutes plus another 25 minutes

      Reply
      • Vaishali

        August 03, 2021 at 8:12 pm

        They don't burn. They just roast into a nice golden brown and flavor the oil.

        Reply
    2. Mark

      December 22, 2020 at 7:55 am

      Looks amazing - going to make it today!
      Any particular reason you specify a glass baking dish?

      Reply
      • Vaishali

        December 22, 2020 at 9:59 am

        Metal pans do perform differently from glass pans when you bake in them. I've always used a glass pan for this, so am not exactly sure how a metal pan could change the color or flavor but I would assume it would not and should be okay.

        Reply
    3. Elena P.

      December 19, 2020 at 10:36 am

      5 stars
      Hi! This sounds delicious. I can't wait to try making it. Is it lemon or lime juice that is used? The recipe says lime in the ingredients and lemon in the instructions. Thank you for all of your wonderful recipes!!!

      Reply
      • Vaishali

        December 19, 2020 at 6:07 pm

        Thanks, Elena, I've changed it, although lemon and lime are interchangeable here --you can use either!

        Reply
    4. Teresa A. Eddy

      January 23, 2020 at 10:05 pm

      5 stars
      You have some amazing recipes! Thankyou!

      Reply
      • Vaishali

        December 18, 2020 at 5:07 pm

        Thanks, Teresa!

        Reply
    5. Vaishali

      January 07, 2011 at 8:07 pm

      Sugendran, fresh mint sounds like a great idea!

      Reply
    6. sugendran

      December 05, 2010 at 10:21 am

      5 stars
      I just made this! So tasty! I did add some fresh mint to it because there was some handy ๐Ÿ™‚

      Reply
    7. Srivalli

      June 22, 2010 at 6:44 pm

      That really looks so good..thanks for sharing..I love garlic..

      Reply
    8. Zengirl @ Heart and Mind

      June 22, 2010 at 5:50 pm

      Vaishali,

      I love Rick Bayless's program, Mexico, one plate a time. Although I do not get to see much lately. This recipe I did not know.

      I love garlic, onions and all, so this might be just yummy enough to make it for me. Thanks for sharing.

      Reply
    9. PreeOccupied

      June 22, 2010 at 2:45 pm

      My husband will love this recipe...he is a garlic fiend!

      Reply
    10. AMA's AnythingVegetarian

      June 22, 2010 at 2:34 pm

      You make me crave for a piece of toasted bread drizzled with Mojo de Ajo.

      Reply
    11. Matt (My Veggie Kitchen)

      June 22, 2010 at 4:42 am

      You were awarded a Sunshine Blog Award at my blog! Thanks for the inspiration!

      Matt
      My Veggie Kitchen

      Reply
    12. Red Chillies

      June 22, 2010 at 3:13 am

      The combination of olive oil, garlic is just enough to have my husband interested. I am sure he will love this.

      Reply
    13. Amey

      June 21, 2010 at 8:29 pm

      wow, that sounds great! I pretty much can't ever get enough garlic. I haven't explored Rick Bayless' recipes, but I have been meaning to... sounds like he has so many great ideas. thanks for sharing this!

      Reply
    14. Vanamala Hebbar

      June 21, 2010 at 4:03 pm

      Nice...

      Reply
    15. Allyson

      June 21, 2010 at 1:09 pm

      Yes! This sounds really good... I can't wait to make it...and then put it in and on everything. Thank you for sharing!

      Reply
    16. I Am Gluten Free

      June 21, 2010 at 12:24 pm

      I can think of all different applications for Mojo de Ajo. Thanks for sharing!

      Reply
    17. Miri

      June 21, 2010 at 5:45 am

      Wow - this makes me want to pack up from work and go home to make it!!! This must taste really great.

      Thanks

      Reply
    18. Sanjeeta kk

      June 21, 2010 at 4:20 am

      Thanks for sharing. I am always on a look out for garlic recipes. A superfood and natural medicinal magic pearls. This one can stay for long I suppose.

      Reply
    19. Ameya

      June 21, 2010 at 3:00 am

      Oh that sounds so delicious!! And its so versatile-garlic goes with just about anything savory!!

      Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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