“Mojo de Ajo”: Recipe for Garlic Marinade for Fish, Poultry, Meats and Vegetables

Many Mexican cooks use a garlic mixture, Mojo de Ajo, as a marinade for fish, seafood, poultry and meats. You can make Mojo de Ajo by the jar and store it in the refrigerator for weeks. Spread it on your meats and poultry 30 minutes before cooking. The flavor will be delightful! Try adding it to your mashed potatoes, steamed vegetables or scrambled eggs.

Once you start using this fabulous garlic sauce, you’ll wonder how you ever went without it!

  • Fresh Garlic cloves – enough to fill a blender or small food processor ½ full
  • Salt to taste
  • 1/2 teaspoon Black Pepper
  • 1/8 teaspoon Ground Cloves
  • 1/2 tablespoon Vinegar
  • 1/4 teaspoon Mustard
  • 2 teaspoons Knorr’s Chicken Consume or 1 chicken bouillon cube

Peel the garlic cloves and place in a blender or food processor. Add all remaining ingredients. Use the blender to mince the garlic into small pieces to form a paste-like mixture. Add a little water if necessary. Store in a jar and refrigerate for at least 1 hour before using. Marinade meats, poultry and fish for at least 30 minutes before cooking. Add to vegetables, eggs and sauces.

Cooking Tip about Garlic Mixture: Store the garlic mixture in a closed jar in the refrigerator for up to 3 weeks. Use it often to enhance the flavor of your favorite dishes.

 

Shrimp in Mojo de Ajo

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