I got this from an online forum elsewhere -- I think it's originally Rick Bayless' recipe. It makes quite a bit of oil, but it tastes good on everything.
Mojo de Ajo
3/4 cup peeled garlic (about 2 large heads) 1 cup good-quality oil, preferably extra-virgin olive oil salt juice of one lime 2 chipotle chiles en adobo (canned, use the rest of the can for something else!), seeded and cut into thin strips. If you want it spicy, leave some or all of the seeds in.
Chop the garlic into 1/8 inch bits using a knife or food processor. Scoop into small (1 qt) saucepan, add the oil and salt, and set over medium-low heat. Stir occasionally as the mixture comes barely to a simmer (there should be just a hint of movement on the surface of the oil). Adjust the heat to the very lowest possible setting to keep the mixture at that very gentle simmer (bubbles will rise in the pot like sparkling mineral water) and cook, stirring occasionally, until the garlic is a soft pale golden, about 30 minutes. The slower the cooking, the sweeter the garlic.
Add the lime juice to the pan and simmer until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Stir in the chiles, then taste the sauce and add a little more salt if you think it needs it. Keep the pan over low heat until you serve it.
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ninetydegrees
no subject
on 2009-07-20 12:01 am (UTC)Mojo de Ajo
3/4 cup peeled garlic (about 2 large heads)
1 cup good-quality oil, preferably extra-virgin olive oil
salt
juice of one lime
2 chipotle chiles en adobo (canned, use the rest of the can for something else!), seeded and cut into thin strips. If you want it spicy, leave some or all of the seeds in.
Chop the garlic into 1/8 inch bits using a knife or food processor. Scoop into small (1 qt) saucepan, add the oil and salt, and set over medium-low heat. Stir occasionally as the mixture comes barely to a simmer (there should be just a hint of movement on the surface of the oil). Adjust the heat to the very lowest possible setting to keep the mixture at that very gentle simmer (bubbles will rise in the pot like sparkling mineral water) and cook, stirring occasionally, until the garlic is a soft pale golden, about 30 minutes. The slower the cooking, the sweeter the garlic.
Add the lime juice to the pan and simmer until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Stir in the chiles, then taste the sauce and add a little more salt if you think it needs it. Keep the pan over low heat until you serve it.