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!
Prep Time15 minutes mins
Cook Time1 hour hr 5 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Condiment
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 40 (approx)
Calories: 102kcal
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.
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