Description
Today we’re making mojo de ajo, a Puerto Rican garlic sauce perfect for serving with fried plantains, roasted meat or veggies. It’s made in just 5 minutes with 3 simple ingredients you probably already have in your kitchen!
Ingredients
Units
Scale
- 1 cup olive oil
- 20–24 cloves (or 2 heads) garlic, minced
- 2 tbsp lime juice, freshly squeezed
Instructions
- Add oil, garlic, and lime juice to a pot over medium low heat.
- Simmer gently for 5 minutes, making sure the garlic doesn’t turn brown or overcook. Season with salt and pepper to taste (optional).
- Serve with tostones or whatever you like. Buen provecho!
Notes
This garlic sauce should keep for up to 5 days in your fridge.
Make sure to store in an air tight jar.
