Garlic Mojo

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Garlic Mojo also known as Mojo de Ajo is a jar of liquid gold! This pungent garlic sauce, sometimes called mojo de ajo, can be used as a dip for fried plantain chips, to flavor fried or boiled yuca, or as a marinade for pork, chicken and beef. Mix with some pasta or brush it on grilled shrimp. The possibilities are endless so always keep a jar in the fridge.

Garlic mojo is a sauce or marinade made from garlic, olive oil, and citrus juice, typically orange or lime juice. It is commonly used in Spanish and Latin American cooking, and is often served with grilled meats, seafood, and vegetables. It is known for its strong, bold flavor and its ability to add depth and complexity to a dish. In addition to the main ingredients, mojo can also include herbs and spices, such as cumin, paprika, and oregano, to give it an extra kick of flavor.

The resulting sauce should have a bright, yellowish-orange color and a slightly thick, creamy consistency. It is often used as a marinade for grilled meats and vegetables, or as a dipping sauce for bread or other appetizers. It can also be used to add flavor to soups, stews, and other dishes.

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Garlic Mojo


Garlic Mojo or Mojo de Ajo is a jar of liquid gold that is great to keep on hand for enhancing just about anything.

  • Author: Rick Bayless
  • Prep Time: :20
  • Cook Time: 1:15
  • Total Time: 1:35
  • Yield: 3 1x
  • Category: Marinade / Condiment
  • Method: Oven


Units Scale
  • 4 large heads of garlic OR 10 ounces (about 1 3/4 cups) peeled garlic cloves
  • 2 cups fruity olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup fresh lime juice


  1. Heat the oven to 325˚.
  2. Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy recloseable plastic bag and use a rolling pin to mash them slightly.
  3. Stir together the garlic, oil and salt in an 8×8-inch pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes. Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown.
  4. Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. This mojo will keep for up to three months in the refrigerator as long as there’s enough oil to keep the garlic covered.
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