Mojo de Ajo
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING24 People
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VIEWS24
Unleash a torrent of flavor with this vibrant Mojo de Ajo, a luscious garlic-infused elixir that elevates everything it graces. Drizzle over succulent seafood, toss with al dente pasta, or use as a bold marinade – prepare to be captivated!
Ingridients
Nutrition
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Carbohydrate3 g
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Fiber0 g
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Protein1 g
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Saturated Fat1 g
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Sodium50 mg
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Sugar0 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepRehydrate the Chipotles: Place the dried chipotle peppers in a heatproof bowl and cover with very hot water. Let them soak for 3 minutes to soften. Drain well, then remove and discard the stems and seeds. Thinly slice the peppers. (Prep time: 5 minutes)
02
StepInfuse the Garlic: In a large skillet, heat the extra-virgin olive oil over low heat. Add the chopped garlic and cook gently until it turns a beautiful golden brown, being careful not to burn it. This should take approximately 4 to 5 minutes. (Cook time: 5 minutes)
03
StepCombine and Simmer: Stir in the sliced chipotle peppers and fresh lime juice into the garlic-infused oil. Allow the mixture to simmer for 5 minutes, letting the flavors meld together harmoniously. (Simmer time: 5 minutes)
04
StepSeason and Cool: Season the Mojo de Ajo with salt to your liking. Transfer the mixture to a bowl and let it cool completely. (Cool time: 30 minutes)
05
StepStorage: Once cooled, store the Mojo de Ajo in an airtight container in the refrigerator. It will keep for several days, and the flavors will continue to develop over time.
Frederick Bernier
Jun 28, 2025Absolutely amazing! I used it on grilled chicken and it was a hit!
Laurence Haley
Jun 12, 2025This recipe is a game-changer! So easy to make and adds incredible flavor to everything.
Loyal Upton
May 28, 2025I added a pinch of smoked paprika for an extra layer of flavor. Delicious!
Xander Jacobson
Apr 30, 2025I love the spice level! Perfect for adding a kick to tacos or eggs.
Carolanne Ortizyundt
Mar 22, 2025Be careful not to burn the garlic, as it can become bitter. Low and slow is the key!