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Chapter: Cooked Sauces, Gravies, and Thickening Tips
Section: Cooked Sauces: Without Tomatoes
Recipe: Mojo de Ajo

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Mojo de Ajo
Guajillo [gwah-HEE-yoh] chiles are dried peppers with a bright tangy taste
and kick of heat. Find them alongside other Hispanic ingredients. Cook the
chiles in hot oil for just seconds to mellow out the flavor and for easy
crumbling. Don't let the 3/4 cup minced garlic scare you away. The flavor
smooths out as it cooks.

This recipe goes with Shrimp Mojo de Ajo

3/4 cup olive oil
3 whole guajillo chiles*
3/4 cup bottled minced garlic
5 tablespoons fresh lime juice
1 1/2 teaspoons salt

Heat oil in a 2-qt. saucepan over medium heat to 350. Using tongs,
submerge 1 chile into oil, and cook 5 seconds; remove and drain on paper
towels. Let cool 5 minutes or until completely cool. Repeat with remaining
2 chiles. Remove and discard stems. Process remaining portion of chiles in
food processor 30 seconds to 1 minute or until crumbled into small flakes.

Cook garlic in hot oil in same saucepan over medium heat, stirring
occasionally, 3 to 4 minutes or until golden. Let stand 5 minutes.

Stir in chile flakes, lime juice, and salt. Store in an airtight container
in refrigerator up to 5 days. Allow mixture to come to room temperature
before using.

*2 Tbsp. sweet paprika may be substituted. Omit Step 1; proceed with recipe
as directed, stirring in paprika with lime juice and salt in Step 3.

Lanny Lancarte, II, Lanny's Alta Cocina Mexicana, Fort Worth, Texas
Southern Living, July 2007. Found at MyRecipes