To make this dish, you must first make Slow-Cooked Garlic in oil, or Mojo de Ajo, aka “Liquid Goldâ€.
To make this dish, you must first make Slow-Cooked Garlic in oil, or
Mojo de Ajo, aka “Liquid Goldâ€. I’ve used a
similar technique before, and I’ve got to tell you – there is nothing that makes your house smell better than slowly roasting garlic in olive oil. Okay, a dozen roses might smell just as good, but I’m a ‘foodie’