This recipe is from Rick Bayless. He is a wonderfully talented and famous chef who focusus on Mexican cuisine. I was lucky enough to come upon his TV show last week and he made this recipe. I just had to make. It so close to what I do for a different recipe of mine that's a favorite. Yet it's also a little different. Although I didn't do it here, on the show he added some crushed red pepper flakes to the Mojo de Ajo so I've added it to the recipe. On his website Rick gives you several ideas on what you can use the mojo for. For exampe, you can use it to make vineagrettes, saute veggies and meats, on sandwiches or even popcorn. Another recipe he provides is for Garlicky Linguine with Seared Shrimp, Chipotle and Queso Anejo (pictured at the bottom of todays post).
4 Large heads of garlic (about 1 3/4 cups of peeled whole garlic)
2 -3 cups olive oil
1 tsp salt
1/2 cup fresh lime juice
1/2 - 1 tsp red pepper flakes (optional)
1) Preheat the oven to 325 Degrees.
2) In a small baking dish combine the garlic and salt. Cover with the olive oil until the garlic is completely submerged.
3) Cook in the oven until the garlic starts to brown; about 45 - 55 minutes.
4) Remove from the oven and add the lemon juice and red pepper flakes. Cook an additional 20 minutes. Remove from the oven and allow to cool for 20 - 30 minutes. Carefully mash the garlic with a handheld potato masher or large fork.
5) Store in the refridgerator for up to 3 months as long as the garlic pieces stay submerged.