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!
Servings: 40 (approx)
- 50 cloves garlic (about four heads)
- 2 cups extra virgin olive oil
- 1 tsp salt
- ½ cup lime juice
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