Mojo de Ajo

On Rosh Hashanah, my cousin came to visit for the holiday. Liron is one of my great inspirations in the kitchen and from whom I have learned lots of chef secrets— especially on how to turn ingredients into gourmet in a simple way. He made the Mojo de Ajo sauce and we put it over the roasted fennel and flew to the sky. 

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THE RECIPE :

 

WHAT YOU NEED

- 25 garlic cloves
- 3 shallots 
- 3 black peppercorns
- 1 ½  cup olive oil
- 5 oregano leaves
- 1 teaspoon of thyme 
- 1/2 teaspoon of salt 
- ¼ teaspoon of chili powder (optional) 
- ½ cup orange juice or tangerine juice 
- Juice from 1 lemon

 

HOW TO MAKE

Preheat the oven at 300F or 150C.

Peel the garlic cloves and the shallots and place them in a heat proof medium sized saute pan. Add the peppercorns, olive oil, thyme, oregano, salt, and chili powder. Place in the oven for 30-45 minutes. Take out of the oven, add the orange or tangerine juice along with the lemon juice. Carefully mix the ingredients together and enjoy. 

I like the Mojo de Ajo best on roasted fennel!