I just wanted to take a second a share with you a recipe for Mojo De Ajo, AKA liquid crack that might actually mean bath of garlic or something I’m not sure. I don’t speak Spanish, or as one of my brother’s ex-girlfriends once said, “I just don’t speak that Mexican.” Thankfully, she’s not my sister-in-law.
Have I mentioned that we don’t have cable? We don’t. We don’t have a little thing I like to call Food Network. We do, however occasionally find something on, ahem PBS. This recipe came from there, but it’s not precise. We sort of made it our own.
First, go to Sam’s or Costco or B.J.’s or whatever big box store you have and buy the gargantuan sized jug of peeled garlic cloves. Yes, it must be the whole clove, peeled. You’ll thank me later. For a little while, Costco didn’t have any. I tried to peel 6 heads of garlic. Can you say, carpal tunnel? Right now, Costco’s garlic is in a plastic bag that will stink in your fridge. They don’t have the lovely jug that I clean out and poor the liquid gold back into but whatever, just use it as an excuse to go sample the pumpkin cheesecake arriving in your store very soon.
When you get home, pour enough of the garlic cloves to toally cover a baking dish. It doesn’t matter what size. It depends on how much garlic crack your family needs. Mine pretty much needs a whole 9×13″ pan. Sprinkle it with sea salt or regular table salt if that’s all you have. Then pour a nice fruity olive oil over the garlic until it’s covered. For a 9×13″ pan, you’ll need about a 25 oz. bottle.
Set your oven to about 300 degrees and put it in for about an hour… or until it looks like this.
Then mash, mash, mash with your potato masher until it’s all a big pile of mushy garlic goodness.
Add the zest of one lime, but the juice of two. This is to taste though so do what you want.
Sprinkle it with crushed red pepper. Again, to your taste. Even my kids like it kicked up a bit though.
It will look a bit like this…
Pop it back in the oven for about 10-15 minutes. It laps up the pepper and the lime and oh my. I’m getting excited.
Pull it out. Spoon it into a canister. It will stay refrigerated for at least 2 weeks. It never lasts that long in this house. I know. It’s alot of oil.
Here’s how we use it… to baste fish. In pasta. Drizzled over popcorn with cilantro and parmesean. I’m happy now. I cut up vegetables, stir this in and then roast them. That’s really great on polenta and in the pasta. You can cook shrimp in it. You can baste your chicken. Throw a couple of tablespoons in your marinade. I wipe it on corn then throw it on the grill. How could I forget? Best garlic bread EVER!!! I promise. Make some and see just how fast you use it up. Happy Mojo De Ajo!