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Mojo de ajo

Very versatile sauce of caramelized garlic, olive oil and fresh citrus juice
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 1 cup


  • 60 ml extra virgin olive oil
  • 15 cloves of garlic
  • 60 ml fresh orange juice
  • 60 ml fresh lime/lemon juice
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed chili flakes


  • First clean the garlic cloves. Thea easiest way to do that is to cover them with boiling water and leave for a minute. you should be able to peel them.
  • Place the garlic cloves in a small ovenproof pan and cover with olive oil, making sure the garlic is completely submerged. Place in the preheated oven (180°C) and roast until the garlic if soft and golden brown, approximately 30 minutes.
  • Stir in the orange and lime or lemon (I used lemon this time) juice and return to the oven for another 15 minutes.
  • Let it cool slightly then mash with a fork into a rough paste. Add the oregano, chili and salt and stir well.
  • The sauce will not emulsify, it will remain oily and should be stirred before use.
  • Stored in a airtight jar it will keep in the fridge for up to a month. Bring to the room temperature before using.