Mojo de Ajo

adapted from Cooking in Stilettos


4 heads of garlic, peeled

2 cups extra virgin olive oil

1 tsp Kosher salt

1/2 tsp red pepper flakes

2 limes, zested and juiced


Preheat  oven: 325° F.


Peel garlic and place the whole cloves in a baking dish (8" X 8").  Sprinkle the salt over the cloves.


Pour the olive oil over the peeled garlic. Place in the oven and bake for 45 minutes.


Remove from oven after 45 minutes and add the lime juice, lime zest, and the red pepper flakes.


Place back in the oven for 20 minutes.  After 20 minutes, remove the pan from the oven and using a potato masher, mash the garlic.


Let the mixture cool slightly and pour into a jar.  Refrigerate immediately.  The Mojo de Ajo will keep in the refrigerator for about 3 months as long as the mashed garlic remains under the oil.


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