Garlic Mojo

Mojo de Ajo is a super-useful sweet garlic seasoning with many different versions. One is laborious hand-minced garlic, simmered slowly and carefully in olive oil until soft and golden, another this slow, oven-roasted recipe.

But this pan-roasted garlic version below is the simplest.

RECIPE:

Roasted Garlic Mojo
Makes 2 cups

4 heads of garlic, separated into unpeeled cloves
1 1/2 to 2 cups olive oil
1/4 cup fresh lime juice
1 teaspoon salt

Set a very large (12-inch) skillet over medium heat. Lay in the garlic and roast, turning regularly, until soft and browned in spots, about 15 minutes. Cool until handleable, then peel, place in a food processor and pulse until the garlic is roughly chopped. With the machine running, pour the olive oil through the feed tube in a slow, steady stream. Stop the machine, add the lime juice and salt and pulse to incorporate.

STORING:
Transfer the mojo to a pint-size jar and store, covered, in the refrigerator, where it will last for several months.