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Slow Roasted Garlic Mojo Recipe

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This recipe for Slow Roasted Garlic Mojo is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large heads of garlic or 10 ounces (about 1 ¾ cups) peeled garlic cloves
2 or 3 cups olive oil
1 teaspoon salt
½ cup fresh lime juice
Directions:
Directions:
Heat the oven to 325°F. Break the heads of garlic apart, then mash each clove to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy plastic bag and use a rolling pin to mash them slightly.

Stir together the garlic, oil, and salt in an 8 by 8-inch baking 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. (If using the larger quantity of oil, ladle off 1 cup—no garlic cloves—and store it in a cool dry place for use in salad dressing or sautéing.)

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 ready to enjoy some deliciousness. The mojo will last for up to three months as long as the garlic stays submerged under the oil.

 

 

 

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