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Liquid Gold: Mojo de Ajo
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

An amazing condiment made with olive oil, minced garlic, and orange juice. This recipe is from Alex Stupak's book, Taco'sHis version includes diced tomatoes with the minced garlic which adds a lovely texture and subtle tomato flavor.  Mojo de Ajo is delicious drizzled over grilled meats or vegetables, stirred into grains, or smeared over toasted crusty bread. 

Makes about 1 1/2 cups (375 ml). 

Course: Condiment, Sauce
Cuisine: Mexican
Author: Ginger
Ingredients
  • 2 arbol chilies
  • 1/2 tsp Mexican oregano
  • 1/2 tsp black peppercorns
  • 1 cup (250 ml) extra virgin olive oil
  • 20 cloves garlic, minced
  • Juice from 1 orange
  • 1 plum tomato, diced
Instructions
Make the spice blend
  1. Slice the arbol chilies in half lengthwise and shake out the seeds. Discard the seeds. 

  2. Heat a small heavy skillet over high heat for 5 minutes. Add the arbol chilies, Mexican oregano, and black peppercorns and toast the spices. Shake the pan back and forth so the spiced do not burn. Toast for about 15 seconds and quickly pour the spices onto a plate to cool. 

  3. Pour the spices into a spice grinder and grind them into a fine powder. Set aside. If you do not have a spice grinder, pour the toasted spices onto a cutting board, and mince with a sharp knife to as fine a texture you can get. 

Make the Mojo de Ajo
  1. In a two quart sauce pan on medium heat, add the olive oil and minced garlic. Simmer the garlic until is just begins to get a golden brown, about 8 minutes or longer. Be careful that the garlic does not get too brown or burn. 

  2. Add the orange juice, diced tomatoes and ground spice powder and simmer for a couple of minutes or until the tomatoes are soft n thoroughly cooked. 

  3. Turn off the heat and let the mojo de ajo cool. Pour the whole lot into a glass container with a tight fitting lid. 

    Store in the refrigerator. The sauce will keep for one month as long as the garlic and tomatoes are thoroughly cooked through. Before using, bring the Mojo de Ajo up to room temperature.