I can’t remember a time when I was so excited to get into the kitchen and start peeling four nail-burning heads of garlic as when I saw Rick Bayless stir up some garlic-gold alchemy on public television with his Mojo de Ajo. This was years ago, but to date, this mojo de ajo (pronounced moho de aho, with a soft “d”) has remained my favorite condiment and one I make it a point to have around to make mealtimes easier–and tastier. Mojo de ajo literally translates into a sauce of garlic. It is a traditional Mexican dish with infinitely delicious possibilities, and you can see why. Think of a ton of spicy garlic drowned in fruity olive oil and then kissed alive by tangy lemon juice. It’s magic. This garlic-infused olive oil is great on almost anything: drizzle a few drops on toast or a salad, stir it into pasta, even toss some root vegetables in it and roast them. We sometimes use it as a dip for these vegan sourdough pretzels. And of course, there’s a plethora of Mexican dishes you can add it to for some extra mojo at the dinner table. I just stirred it into a batch of these roasted Brussels sprouts and we couldn’t have enough! Check to get new recipe updates by email.
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