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Category: Seasonings

Mojo de Ajo

4 large heads garlic
    or 10 ounces (about 1 3/4 cups) peeled garlic cloves
2 cups extra virgin olive oil
1 teaspoon salt
1/2 cup fresh lime juice

Heat the oven to 325 degrees.  Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy plastic bag and use a rolling pin to mash them slightly.

Stir together the garlic, oil and salt in an 8×8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.

Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown.

Using a potato masher or large fork, mash the garlic into a coarse puree.  Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. The mojo will last for up to three months as long as the garlic stays submerged under the oil.

Garam Masala

3 tsp cumin
3 tsp coriander
2 tsp black pepper
1 tsp cardamom
1 tsp cloves
1 tsp cinnamon (1-inch)
1/2 tsp ground nutmeg

Place first 6 ingredients in a skillet over medium high heat. Stir constantly until spices smoke, become fragrant, and turn dark (about 3-5 minutes). Remove from heat and stir in nutmeg. If still whole, process in a spice/coffee grinder until a powder forms.

Jerk rub

1 Tbsp all-spice berries
1/4 tsp nutmeg
1 tsp black peppercorns
2 tsp dried thyme
1 tsp cayenne, or to taste
1 Tbsp paprika
1 Tbsp sugar
2 Tbsp salt
2 tsp minced garlic
2 tsp minced ginger

Grind all-spice, nutmeg, peppercorns, and thyme to a fine powder in a coffee grinder. Mix in the remaining ingredients and use the rub immediately. Makes about 1/4 cup.