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.

Uses:
- 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