Mojo de Ajo

Mojo de Ajo

Bill Echols 5

"'Mojo de Ajo' means 'garlic gravy' and this 'gravy' is a real treat. Mix with some pasta or brush it on grilled shrimp. The possibilities are endless."


30 m servings 98 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Place the chipotles in a bowl and cover with very hot water. Allow to soak for 3 minutes; drain. Remove the stems and seeds from the peppers and discard. Cut the peppers into thin strips.
  2. Heat the oil in a large skillet over low heat. Cook the garlic in the oil until golden brown, 4 to 5 minutes. Stir in the peppers and the lime juice; simmer 5 minutes; season with the salt. Transfer the mixture to a bowl and allow to cool. Store in the refrigerator in an airtight container.
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  1. 8 Ratings


First of all, I did not follow recipe exactly. So I am rating this on my changes. I did not add chipotle chili peppers because Ive seen this recipe before and it didnt have them in the recipe ...

This was just SO delicious! I tossed it with grilled shrimp, zucchini, and red and green peppers. Next time, I'll add mushrooms. The chipotles gave it a wonderful smoky flavor, and the garlic wa...

Had this in Mexico, on fish - WOW!!! Soo happy I found this recipe. I cut it down to smaller proportions as we are just the two of us - but, we love garlic!

This "sauce" is basically an infused olive oil. It has great flavor and smell. (Not so good the next morning when I could still smell it throughout the house.)For a huge time saver, I used a cho...

I tried this brushed over grilled shrimp - after reading the recipe I just had to brave the Chicago cold and fire up the grill and it was so worth it. Fantastic recipe!

havent tried it yet but it sounds good. has anyone tried just putting all the ingrediants in a cuisinart (after the peppers have rehydrated) and blending everything together- then marinating mea...

I moved to Mexico and I had this at a local food spot. So I had to make it. So far so good.