Mojo de Ajo

This is an adaptation of Rick Bayless' mojo de ajo, or just plain "mojo" in my house. I cook the mojo about twice a year - yes, it takes a little time and patience, but it lasts forever in the fridge and is so versatile that it's an essential kitchen ingredient! This stuff is liquid gold - it can be used make a quick pasta dish; to marinate proteins escabeche style; to jazz up grilled veggies; and to make the best popcorn EVER. All it takes is olive oil, garlic, lime juice, and salt. So simple, so delicious, and SO worth trying a batch! Just beware - you won't be able to live with out it!

Here are the ingredients you will need:

• 4 cups olive oil
• 4 heads of garlic, smashed and peeled
• juice of 4 limes
• 1 tsp kosher salt

To peel the garlic, break the cloves from the head. With the cloves on a cutting board, hold a chef's knife in a horizontal position so that the blade runs parallel to the counter and rests on top of a clove. Use the heel of the palm of your other hand to press firmly down on the knife, smashing the clove of garlic. The peel will then slide off cleanly. If you get any sticky residue on your hands or knife, rinse with cold water. Smash and peel all the garlic and set aside.

Pre-heat an oven to 250 degrees. Place the garlic, olive oil, and salt into an oven safe casserole dish. The low heat of the oven will allow the garlic flavors to meld into the olive oil while preventing the garlic from burning. Cook the garlic until lightly browned, 60 to 90 minutes. When the garlic is a light brown color and the oil is bubbling gently add the lime juice. Continue to bake the mojo until the garlic is a golden brown color, about 30 more minutes. When the garlic is golden, remove from the oven and allow to cool. Once cooled place the mojo into an air-tight jar. You can store it in the refrigerator for months, but note that it may solidify. This just makes it easier to scoop out with a spoon, and at room temperature it will be liquid again. Try a little on all kinds of foods, and you'll see why I call it liquid gold! Enjoy!