a most useful recipe- garlic mojo!

happy friday, lovelies! before i get into today's last post i just wanted to mention a few things! first i hope each of you have a very lovely long weekend filled with sunshine and happiness.  i'll be taking monday off for memorial day but will plan to see you back here on tuesday. :) we've also got family coming into town for the next week (our first visitors, yeah!), so though i will still be regularly posting, i've lined up a few guest posts as well to help lighten my load. i know you will really enjoy them!

now on to one of my the most useful (and delicious) recipes!

last week i had the pleasure of meeting kathy, a new friend who shared this recipe with me for mojo de ajo, and it's amazing! i've always minced  my own fresh garlic for meals, but i've got to admit.. when it comes down to doing it (which is nearly every meal) i always think it's a bummer. like, great, now my fingers will smell like garlic for the rest of the night. i'll also have to clean up the papery shells AND the mincer.

what this recipe allows you to do is roast garlic and keep it in your fridge for up to 3 months. that way, every time your recipe calls for some fresh garlic, all you have to do is dip some out! yeah!

i pretty much followed this recipe exactly, but i did make a few changes. i'll share with you my version, but feel free to refer back to the original.

ingredients:

- 4 large heads garlic
- 1.5 cups of olive oil
- 1 teaspoon salt
- 1/2 cup fresh lemon juice

directions:

preheat the oven to 325˚f.  break apart the heads of garlic, i find it easiest to mash each clove with the side of a knife and my fist to help remove the papery shell.  place the garlic in an 8x8 size pan and pour the olive oil over it (the cloves should be mostly covered). add the salt and stir lightly.

bake for about 45 to 55 minutes, or until the garlic has lightly browned. remove and add the lemon juice, and lightly stir again. return to oven for another 20 minutes.

when finished, mash with a large fork (or the bottom of a mason jar) until the garlic is lightly minced. pour into a container and store in the refrigerator for up to 3 months. enjoy every time your meal calls for fresh garlic!

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  • En España hay una salsa tradicional muy mediterránea que se llama Alioli que tiene básicamente ajo, aceite de oliva y sal todo machacado en un mortero hasta hacer una pasta. Se usa para acompañar algunos platos típicos. Te mando la entrada de wikipedia dónde lo explica bien.
    http://es.wikipedia.org/wiki/Alioli