Slow Roasted Mojo de Ajo

Mojo de Ajo (literally, “bath of garlic”) is an awesome infused oil with mashed, slow roasted garlic resting at the bottom. It keeps remarkably well, and can be used in all types of dishes including this wonderful seared fish, wild mushrooms, or even this shrimp linguine. And while I haven’t made them yet, here are some recipes that use this stuff, which Rick Bayless calls “Liquid Gold”:

Grilled Salmon and Potatoes with Mojo de Ajo
Mojo Guacamole with Sun-Dried Tomatoes
Woodland Mushroom with Goat Cheese Torta
Garlicky Popcorn (sprinkled with chile powder)


  • 4 large heads garlic (OR 10 ounces, about 1 3/4 cups, peeled garlic cloves)
  • 2 or 3 cups fruity olive oil (Rick Bayless uses this)
  • 1 teaspoon salt
  • 1/2 cup fresh lime juice
  • Red Pepper Flakes to Cover (or crushed chiles of another variety)


  • Wide-Mouth Container for Storage
  • Cutting Board, Knife
  • Apx. 8×8 baking dish, Oven
  • Potato Masher


  1. Heat the oven to 325 degrees. Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy plastic bag and use a rolling pin to mash them slightly.
  2. Stir together the garlic, oil and salt in an 8×8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.
  3. Add the lime juice, sprinkle with red pepper flakes to cover and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown. (If you’re using the larger quantity of oil, ladle off 1 cup—no garlic cloves—and store it in a cool dry place for use in salad dressing or sautéing.)
  4. Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. The mojo will last for up to three months as long as the garlic stays submerged under the oil.

*Makes about 3 cups mojo de ajo (made with 2 cups of oil).

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.