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 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)

Substitutions: if you need something spreadable, substitute ghee or clarified butter for half of the olive oil. Here's how you clarify butter (it's very easy). To keep it vegan, use refined coconut oil.

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