This is Mojo de Ajo or Liquid Gold as Chef Rick Bayless calls it. I came across this recipe while watching his cooking show. This is the second time that I made it and it's a hit!
Recipe adapted from Chef's Frontera.
4 heads of garlic - I used the large ones
2 cups olive oil
1 teaspoon salt
1 teaspoon chili flakes or chili powder
1/2 cup fresh lime juice or calamansi juice
Heat the oven to 325.
Break the heads of garlic and peel off the skin.
Stir together the garlic, oil and salt in a pan. Slide it into the oven and bake until the garlic is soft and lightly brown, about 45-55 minutes. Add the lime or calamansi juice and return to the oven for 20 minutes for the garlic to absorb the line and turn brown.
Using a potato masher, mash the garlic into a coarse puree. The mixture is ready to use and will stay good for 3 months.
You may use mojo de ajo in making stir fry vegetables or pasta sauce. It is very flavorful and aromatic. Try it!