January 3, 2012

Slow Roasted Garlic Mojo (Mojo de Ajo)

Definition of Mojo: a magic spell, hex, or charm; broadly: magical power

Whip up a batch of this stuff and you'll be working your mojo in the kitchen every time you use it! Although this recipe is from Rick Bayless, I first saw it on Pam's blog, Pam's Midwestern Kitchen Korner. She listed several uses for this liquid gold, which I've included in the recipe.
The garlic roasts in olive oil and comes out of the oven fragrant and caramelized and I don't have to tell you that your kitchen will smell wonderful while the garlic is roasting!
I use this just as I would use plain olive oil with the addition of a few (or several) spoonfuls of the roasted garlic whenever I saute anything. And it's perfect as a dipping sauce with homemade french bread. Now that I've tried it, I can't imagine not having a jar of it in the fridge all the time!

PRINT RECIPE (adapted from Rick Bayless)

Slow Roasted Garlic Mojo (Mojo de Ajo)
4 large heads garlic
3 cups olive oil
1 tsp salt
1/2 cup lemon juice

Preheat oven to 325F. Separate and peel garlic cloves. Put cloves into a plastic bag and mash with the flat side of a meat tenderizer. Stir the garlic, oil and salt into an 8" baking pan, making sure the garlic is submerged in the oil. Put into oven and bake for 45 minutes. Remove from oven, add lemon juice, then return to oven for 20 minutes. Let cool and put into covered glass jar and refrigerate.

- Dipping sauce for bread
- Spread over pizza crust before adding other ingredients
- Use as a topping for bruschetta
- Add to soups
- Spread on toasted french bread
- Use it to brown a roast
- Add to homemade salad dressings
- Roast potatoes in it
- Add to pasta sauces
- Serve with fish and seafood, such as shrimp scampi
- Add to marinades
- Pour onto popcorn


  1. I can't believe you posted this today...if I would have known I would have linked you up with my post (you'll see why).

  2. Roasted garlic is a wonderful thing. And I love that you've listed uses. I'm going to make some anetto oil this weekend, making this alongside is a must.

  3. Pour into popcorn! Love that idea very much. I should do this soon. I have also seen others roast down tomato sauce for a thick rich roasted tomato paste for gravy, soups, etc. Roasting is the bomb!

  4. You got my attention with "pour onto popcorn", yum!

  5. Yum--and no need to worry about vampires!


  6. I make this all the time and add it to my roasted pootatoes for dipping! It is MAGIC!

  7. I have a feeling I'd be seriously tempted to just drink this! I love anything roasted garlic-infused.

  8. I saw this on Pam's blog and thought it sounded wonderful. Thanks for the reminder that I need to make it and for the suggested uses.

  9. The possibilities with are endless! Copying now!

  10. I can imagagine all the uses for this!

  11. It is amazing how roasting garlic changes it into something so great.

  12. What a clever way to preserve and enhance garlic taste.

  13. Yum. It's bedtime and I want bresd and this liquid gold for a bedtime snack!

  14. This is THE magic ingredient in almost anything. GREG

  15. Sorry I want add other, I will make this Karen, is absolutely nice!

  16. Karen, I'm glad you like Mojo de Ajo as much as I do! It's easy to make and is definitely like liquid gold. Your pics are excellent!!!


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