Recipe of the week: Mojo de Ajo
Have you heard about Mojo de ajo? No, well neither had I until this week and if you’re like me then get ready to have your sauce game taken up a notch.
Mojo de ajo AKA Liquid Gold, is the sauce of all sauces. Heidi from 101 Cookbooks has endless uses for this sauce. Use it as a marinade, a dipping sauce, a soup topper, and a goat cheese upper, just to name a few. However, you use it, one thing is for sure… it’s the sauce you’ve been missing from your fridge.
1/2 cup / 120 ml extra virgin olive oil 30 garlic cloves, peeled 1/2 cup / 120 ml fresh lime juice 1/2 cup / 120 ml fresh orange juice 1 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes scant 1/2 teaspoon fine grain salt, or to taste
One of the great things about this recipe is that you’ll probably have most of these ingredients in your cabinet!
Preheat the oven to 350 F / 180 C. In a small cast-iron or other type of ovenproof pan, combine the olive oil and garlic, making sure the garlic is completely submerged. Place in the oven and cook until the garlic is very soft and golden brown, about 45 minutes. Stir in the lime juice and orange juice and return to the oven until slightly thickened, about 15 minutes longer. Carefully remove from the oven and let cool slightly. With a fork, smash the garlic to make a rough paste. Stir in the oregano and red pepper flakes. taste and season with salt. The sauce will not emulsify; it will be very oily, and should be stirred before use. Store in an airtight container in the refrigerator for up to 1 month. Bring to room temperature before using. Makes about 2 cups. How do you plan on using it? Let us know in the comments below.
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