Rick Bayless recently had an episode that featured “Mojo de Ajo” or Liquid Gold and I have to say, I was intrigued. However, with my recent chaotic schedule, I haven’t had time to play in the kitchen. Over the holiday weekend, I decided to put cooking at the forefront and, after Rick Bayless made Mojo de Ajo on a recent Rachael Ray episode 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 convenience of Whole Foods, 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.
Take a few minutes for yourself and try this recipe – you will thank me later.
- 4 Heads of Garlic, peeled
- 2 cups of extra virgin olive oil
- 1 tsp. of kosher salt
- 1/2 tsp. red pepper flakes
- Juice and zest of 2 limes
- Preheat the oven to 325 degrees
- Peel the 4 heads of garlic and place the whole cloves in an 8 x 8 baking dish.
- Add the salt over the garlic cloves.
- Pour the olive oil over the peeled garlic and put in the preheated oven for 45 minutes.
- After 45 minutes, add the juice and zest of the limes and the red pepper flakes.
- Place back in the oven for 20 minutes.
- Upon removing from the oven, mash the garlic with a potato masher.
- Let cool slightly and put into a jar, refrigerate immediately. The mojo de ajo will last for about 3 months as long as the mashed garlic remains under the oil.
Recipe from Rick Bayless
Gather the ingredients
Pre-peeled Garlic Roasting In Olive Oil – Love This! (Save the judgment please – this time!)
Mash Mash Mash
Liquid Gold aka Mojo De Ajo…
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