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5 from 3 votes

Mojo de Ajo

Rick Bayless's Mojo de Ajo
Course: 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
  • 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.