Mojo de Ajo (Garlic Oil Sauce)

I found this recipe in a vegan taco cookbook, and it adds fantastic flavor to a wide range of dishes. It's not a vegan recipe, per se, just a normal recipe that happens to be vegan.

Ingredients: 

• 4 cups of a good, fruity olive oil
• 2 cups of peeled garlic (this is a LOT).
• 2 tsp of coarse salt 
• 1 cup lime or orange juice

Instructions

1. Pour the oil, garlic, and salt into a saucepan
2. Boil the garlic until it turns golden and is soft enough to mash.
3. Mash the garlic with a potato masher.
4. Carefully stir in the citrus (it may bubble and sizzle).
5. Boil for another 10 minutes, stirring regularly (the garlic will sink after it's mashed)
6. Let cool, stir, and transfer to a jar. 
7. Store at room temp (3 months) or in a cool dark place (6 months)

To make a spreadable version: substitute ghee/clarified butter for half of the olive oil. Here's how you clarify butter (it's very easy).  At room temperature, it will be very thick, but still liquid, and the garlic will still sink, so once it's cooled to room temperature, transfer to the fridge (still in the pan) and chill overnight. Remove from the fridge, stir the now solid mixture to distribute the garlic, and transfer to a jar. Keep refrigerated.  If you let it come to room temperature, it will re-stratify, and you'll need to chill and stir again, if so.  

If you need it to be spreadable at room temperature, increase the percentage of ghee. 

To keep it vegan, use refined coconut oil.

You can add other yummy flavoring agents like black pepper, cumin, or chili flakes to taste.