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Mojo de Ajo [Puerto Rican Garlic Sauce]

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Mojo de Ajo

Cultural Context

Originating from the Canary Islands, Mojo de Ajo is a vibrant garlic sauce that embodies the bold flavors of Spanish cuisine. Traditionally served with grilled meats and seafood, it has become a staple in many Spanish households. Today, variations of mojo can be found across the globe, often adapted to local ingredients and tastes.

SpanishESother
15 min
easy
4 servings
Servings4
10 cloves garlic
1 cup extra virgin olive oil
1 teaspoon salt
1/4 cup lemon juice
1/2 teaspoon black pepper
1 teaspoon thyme
1 teaspoon oregano

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

1

Peel the garlic cloves.

2

Smash the garlic in a mortar or mince it using a garlic press.

3

Heat a small pot over medium heat.

4

Add the minced garlic to the pot.

5

Pour in extra virgin olive oil (about half a cup).

6

Cook the garlic and oil mixture for no more than two minutes, ensuring the garlic does not burn.

7

Squeeze in some lemon juice (optional).

8

Add a little more olive oil if desired.

9

Optionally add salt to taste, but be cautious as hot oil doesn't allow for tasting.

10

Remove the mixture from heat and let it cool down.

11

Strain the garlic from the oil if desired, or leave it together.

12

Add optional seasonings like pepper, thyme, or oregano.

Spice Level:

🌶️🌶️🌶️

Dietary

vegangluten-free

Also Known As

Mojo de Ajo
Local Name: Mojo de Ajo

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