There is no shame in my game. I love garlic, as much as possible, and very often raw. That’s why my scallion garlic mojo is chock full of alliums in its purest form, tamed only by olive oil and lime which mellow the flavors just enough so you can indulge.
Slather it on some tostones…yeah, I think so.
This mojo right here, RIGHT HERE, is a bad motha SHUT YOUR MOUTH (Shaft reference). I never thought that another raw, spicy ingredient like scallions would marry so well with garlic.
For some, raw garlic is just too potent, which is such a pity. Once you develop a palate for it, you can’t get enough.
Yes, yes there are people who literally emit garlic smell from their pores when they overdo it, but that’s not everybody.
And even if I was that type of person (which thankfully I’m not), I would want people to lie to me because I’m not giving it up. Leave me in my ignorant bliss – when it comes to garlic anyway.
Loving raw garlic is in my blood. My great-grandfather on my Swiss side used to press raw garlic into his hot chocolate. Now, that concept churns my stomach but only the combination. I prefer to use garlic alongside savory items. But hey, whatever floats your boat.
In my opinion, there is no salty dressing, sauce, or dish that can’t be improved with a little garlic. It’s the foundation of Latin cuisine and I couldn’t be happier about that.
This mojo is best at room temperature and, obviously, is great on tostones; however, it is equally amazing as a marinade for fish or chicken.
You can also swap it for your regular salad dressing or add to roasted asparagus. Random I know, but charred asparagus with this scallion garlic mojo and some cotija or feta cheese is that good, good stuff.
Beyond its versatility, it stores quite well but usually doesn’t last longer than a week in my house.
One tip though: this is not the type of recipe to use up older garlic cloves. Because this sauce has so few ingredients, buy the freshest garlic you can find.
Once you make this, let the flavors settle for an hour or two…your taste buds will thank you.
- 3-4 garlic cloves, pressed
- 3 scallions, sliced thinly (I slice mine at an angle)
- ½-¾ cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- Pinch of sugar
- Sea salt
- Press the garlic cloves into a container with a tight-fitting lid.
- Add the scallions, a ½ cup of olive oil, lime juice, sugar, salt and stir to combine.
- Taste if it needs more olive oil to mellow the flavor out.
- Cover and allow it to sit for an hour or two before serving.