CHEF RICK BAYLESS' ROASTED GARLIC MOJO

Serves: 8

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CHEF RICK BAYLESS' ROASTED GARLIC MOJO

I’ve written many different versions of this super-useful sweet garlic seasoning, from the laborious hand-minced garlic version, simmered slowly and carefully in olive oil until soft and golden, to the whole-clove, oven-baked version, which requires little more than an hour of your time. This version illustrates another approach, this one the absolute simplest—and the most roasted in flavor. Simply roast unpeeled garlic cloves in a dry skillet, slip them from their papery skins, and pulse in a food processor with oil and seasonings. Excerpted from “More Mexican Everyday” by Rick Bayless www.rickbayless.com

Ingredients

• 4 heads of garlic, separated into unpeeled cloves
• 1½ to 2 cups olive oil
• ¼ cup fresh lime juice
• 1 teaspoon of salt

Instructions

1. Set a very large (12-inch) skillet over medium heat. Lay in the garlic and roast, turning regularly, until soft and browned in spots, about 15 minutes. Cool until able to handle, then peel, place in a food processor, and pulse until the garlic is roughly chopped. With the machine running, pour the olive oil through the feed tube in a slow, steady stream. Stop the machine, add the lime juice and salt, and pulse to incorporate. Transfer the mojo to a pint-size jar and store it covered in the refrigerator, where it will last for several months.

The Simplest Uses for Roasted Garlic Mojo

1. Use the oil to sauté shrimp or chicken, then spoon on the garlic just before serving.
2. Toss with pasta, chile flakes, a handful of arugula, and a little grated Parmesan
3. Spread a little on the bread before you grill it or before you use it to build a sandwich
4. Spoon it onto roasted or grilled vegetables (especially good on mushrooms with a sprinkling of cilantro and some crumbled goat cheese)
5. Drizzle on popcorn, then sprinkle with grated Mexican añejo cheese and cilantro
6. Stir into mashed potatoes (or any other mashed root vegetables or winter squash)
7. Mash with avocado and roasted poblano for a delicious winter guacamole
8. Use in pretty much any stir-fry

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