by Jimmy Cocktail
4. January 2011 03:02
I hope everybody had a fantastic New Year, I know I did. A wonderful meal was prepared by our good friends and the evening was completed by a vertical wine tasting, movies, bubbly and a pajama party. What more could someone ask for?
As far as the blog goes, I’m going to start the year with something a little out of the ordinary. It is called Mojo de Ajo and it a very traditional Mexican way of preparing oil for future use. It is a wonderfully versatile oil and can be used as a topper on bread, as a base for scampi or anything else your fertile imagination can come up with.
Mojo de Ajo
2 large heads garlic
1/2 tsp salt
2 canned chipotle chiles en adobo
juice of 1 lime
1 cup extra virgin olive oil
Mince the heads of garlic. I still do this by hand but a food processor can come in handy here.
Remove the chiles from the adobo sauce and de-stem and seed them. Cut them into little strips then cut into 1/4 inch long pieces.
In a small sauce pan over medium low heat, add the oil and bring to the point where there is just a shimmer to the surface of the oil. Add the garlic and salt. continue cooking over low heat, stirring occasionally, for 30 minutes. Bubbles should form and rise just like bubbles in sparkling wine.
Add the lime juice and peppers and cook for another five minutes. Remove from the heat and let cool. It will last up to a month in the refrigerator.
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