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
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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
DIRECTIONS
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01 Step
Recipe View Rehydrate 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 Step
Recipe View Infuse 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 Step
Recipe View Combine 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 Step
Recipe View Season 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 Step
Recipe View Storage: 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.
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RECIPE REVIEWS
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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!