Mojo de Ajo
Rick Bayless's Mojo de Ajo
- 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
- 1/2 cup lemon juice
Place the garlic in an 8-inch-square glass baking dish and pour the olive oil over it. Add salt and stir well.
Place the dish in a 325-degree oven and bake 45 minutes.
Add the lemon juice and bake for another 20 minutes for the flavors to infuse.
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.