If you are crazy about garlic infused olive oil and haven’t made it yourself, now is the time! This is soooo good! Rick says that he always has a jar of it in the refrigerator and from now on I will also. It can be used to sauté about any meat, vegetables, pasta dishes or even on pizza.
Mojo de Ajo (garlic sauce) keeps in the refrigerator for 3 months. It is easy to make and definitely worth its weight in gold.
Here are some suggestions for using it:
- Dipping sauce for bread.
- Spread over pizza crust and top with shredded mozzarella cheese.
- A brushetta topping.
- Add it to soups.
- Toasted French bread.
- Brown a roast in it.
- Add it to salad dressings.
- Over most meats: steak, chicken, pork.
- With vegetables: roast potatoes slathered with mojo de ajo.
- Add it to pasta sauces.
- With fish and seafood, such as shrimp scampi.
- On popcorn!
Mojo de Ajo
(Garlic Mojo or Liquid Gold)
4 large heads garlic
2 cups fruity olive oil
1 teaspoon salt
½ cup lime juice
Heat oven to 325 degrees.
Stir together the garlic, oil and salt in an 8x8-inch pan (make sure the garlic is submerged).
Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to use it.
This mojo will keep for up to 3 months in the refrigerator as long as there’s enough oil to keep the garlic covered.
If you really like garlic the way I do, you have got to try this!