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A glass jar with a metal clasp, labeled Mojo de Ajo in red marker on the lid, sits on a wooden surface. The contents inside the jar appear oily with visible herbs or garlic cloves.

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
Cook Time 50 minutes
Total Time 1 hour
Servings: 2 cups
Course: Dressing/Condiment
Cuisine: Latin, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

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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