Mojo de Ajo

Thirty garlic cloves roast in olive oil for 45 minutes until soft and golden, then simmer with lime and orange juice for Mojo de Ajo.

Why You'll Love Mojo de Ajo

The garlic roasts low and slow until it's soft enough to mash into a rough paste with a fork, then gets stirred with oregano and crushed red pepper flakes.

Tips and Tricks

• Don't rush the garlic-golden, not brown, is the sweet spot.
• Taste the sauce after citrus is added; you want bright acidity without overwhelming the garlic

Variations

• Add a splash of mezcal or tequila before the final bake for smoky depth.
• Infuse with a bay leaf or sprig of thyme during roasting.
• For a smoother texture, blend the final sauce on low for 10-15 seconds.

Substitutions

• Sub lime with lemon or calamansi juice if preferred.
• Use avocado oil or sunflower oil in place of olive oil for a milder base.
• No orange juice? Try fresh mandarin or tangelo juice for a sweeter twist.

Best served with

• Grilled shrimp or snapper
• Roasted carrots, cauliflower, or potatoes
• Warm tortillas or crusty sourdough for dipping

How to Store Leftovers

• Store in an airtight jar in the fridge for up to 2 weeks.
• Bring to room temp before using, or gently rewarm to loosen.

Common Questions

Mojo de Ajo

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Slow-roasted garlic melts into citrus and oil to create Mojo de Ajo, a rich, vibrant sauce.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 2 cups

Course: Dressing/Condiment

Cuisine: Latin, Mexican

Calories: 1145

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• ½ cup extra-virgin olive oil plus more if needed
• 30 garlic cloves peeled
• ½ cup lime juice + 2 tbsp
• ½ cup orange juice
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• Kosher salt to taste

Equipment

• Oven-safe saucepan or small cast-iron
• Airtight Container
• Fork or potato masher

Method

 

Infuse the Oil

1. Preheat oven to 350°F.
2. In an oven-safe saucepan or small cast-iron skillet, combine olive oil and garlic. Add more oil if needed to fully submerge garlic.
3. Roast uncovered for ~45 minutes, until garlic is soft and golden.

Add Citrus and Reduce

1. Stir in lime and orange juice. Return to oven and cook another 15 minutes until slightly thickened.

Finish the Mojo

1. Remove from oven. Use a fork to gently mash the garlic into a rough paste.
2. Stir in oregano and crushed red pepper. Season with kosher salt to taste.

Nutrition

Calories: 1145kcalCarbohydrates: 43gProtein: 7gFat: 109gSaturated Fat: 15gPolyunsaturated Fat: 12gMonounsaturated Fat: 79gSodium: 19mgPotassium: 610mgFiber: 2gSugar: 11gVitamin A: 256IUVitamin C: 90mgCalcium: 178mgIron: 2mg

Notes

Storage: transfer to an airtight jar and keep it in the fridge, up to 2 weeks. This is garlic in oil, so don't leave it sitting out at room temperature. The oil will firm up when cold; let it sit out a few minutes or warm gently before spooning it over anything.

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