Mojo De Ajo
📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Sauces A fragrant, slow-cooked Cuban garlic sauce infused with olive oil, lime, and red pepper flakes. Perfect for drizzling over seafood, meat, or yuca.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 35 mins | None | 8 servings |
🔪 Key Equipment
- Small saucepan
- Chef’s knife
- Glass jar
Ingredients
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 large heads | Garlic | Choped into 1/8” bits |
| 1 cup | Olive Oil | None |
| 1/2 tsp | Salt | Plus more to taste |
| 1 tsp | Lime Juice | Freshly squeezed |
| 1 teaspoon | Red Pepper Flakes | None |
Instructions
Step 1: Simmering
- Chop the 2 large heads garlic into 1/8” bits.
- Put the garlic into a small saucepan with 1 cup olive oil and 1/2 tsp salt.
- Set over med-low flame stirring occasionally until it comes to barely a simmer (there should be just a hint of movement on the surface of the oil).
- Adjust the heat to the lowest possible setting to keep the mixture at a gentle simmer and cook stirring occasionally until the garlic is soft and pale golden—about 30 minutes.
Step 2: Finishing
- Add the 1 tsp lime juice and simmer until most of the juice is evaporated, about 5 minutes.
- Stir in the 1 teaspoon red pepper flakes, then taste and add more salt if you think it needs it.
- Cool and put in a glass jar.
💡 Make-Ahead & Storage: Store in a glass jar in the refrigerator for up to 2 weeks.
Original Recipe Scan
