Liquid Gold aka Mojo de Ajo is a homemade roasted garlic oil flavored with hints of lime and spice and couldn’t be easier to make. For recipes with a bit of a garlic punch, Mojo de Ajo will be your culinary secret!
Disclosure: This post may contain affiliate links of products that I adore and trust in my kitchen. Thank you for supporting Cooking In Stilettos. This recipe originally appeared on Cooking In Stilettos in July of 2010. The recipe has been updated with new photos and any recipe changes that I have incorporated over the years.
Rick Bayless had an episode that featured “Mojo de Ajo” or Liquid Gold and I have to say, I was intrigued. Mojo de Ajo is essentially a homemade roasted garlic oil that is flavored with a hint of lime and red pepper and is often used in some of his cookbook recipes. However, with my chaotic schedule, I haven’t had time to play in the kitchen. Over the weekend, I decided to put cooking at the forefront and, after Rick Bayless made Mojo de Ajo on an episode of the Rachael Ray show with a recipe that was perfect for the grill, I figured it was time to make my own batch of “Liquid Gold.”
Rick Bayless gave the blessing to use pre-peeled garlic if one didn’t have the time to peel four heads of garlic. Thanks to the grocery store’s forward thinking, they had organic pre-peeled garlic that was easy to locate and it was time to experiment. This recipe was beyond easy to and, while the most laborious part was actually mashing the garlic at the end, I can see why it would be considered “Liquid Gold.” I’ve been using it all weekend for cooking, marinades and, quite frankly, I don’t think that this batch will last long in my fridge. The key is to keep the garlic under the olive oil while storing and, if you want, you can also strain some of the olive oil so that you have some without the floating mashed garlic cloves for quick cooking. Just think how much flavor you can impart on your recipes
Take a few minutes for yourself and try this recipe for Mojo de Ajo – you will thank me later.
On to the recipe:
Gather the ingredients
Pre-peeled Garlic and Olive Oil ready for the oven (Save the judgment please – this time!)
Adding a Bit of Lime and Red Pepper Flakes
Mash Mash Mash
Liquid Gold aka Mojo De Ajo
Slightly Adapted from [Rick Bayless|http://amzn.to/1WsmclN" target="_blank]
Liquid Gold aka Mojo de Ajo is a homemade roasted garlic oil flavored with hints of lime and spice and couldn't be easier to make. For recipes that need a bit of a garlic punch, Mojo de Ajo will be your culinary secret!
10 minPrep Time
65 minCook Time
1 hr, 15 Total Time
- 40 - 50 cloves of pre-peeled garlic (or about 4 - 5 heads of garlic, peeled)
- 1 teaspoon of kosher salt
- 2 1/2 cups of olive oil
- 1/2 teaspoon of crushed red pepper flakes
- Zest and Juice of 2 medium limes
- Heat the oven to 325 degrees 4.
- Place the garlic cloves in an 8x8 baking dish.
- Sprinkle the salt over the garlic cloves.
- Add the olive oil to the garlic cloves so that the cloves are submerged and roast in the oven for 45 minutes.
- Remove from the oven and add the lime zest, lime juice and crushed red pepper flakes.
- Return the garlic mixture to the oven for an additional 20 minutes.
- Remove from the oven and mash the golden roasted garlic with a potato masher .
- After 45 minutes, add the juice and zest of the limes and the red pepper flakes.
- Let cool for a bit and place the mixture into a jar. Make sure to keep the garlic submerged under the olive oil.
The Mojo de Ajo will keep for about 3 months, refrigerated as long as the garlic is kept submerged in the olive oil.
[Note: This recipe originally appeared on Cooking in Stilettos in July 2010; it has been updated to reflect the changes I have incorporated over the years as well as new photos.]
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