Green Garlic Mojo Mojo de Ajo Verde Makes 2 cups

Name: Green Garlic Mojo Mojo de Ajo Verde Makes 2 cups
Ingredients: 5 to 6 whole green garlic stalks (about 6 ounces); 1 1/2 cups good-quality oil, preferably extra-virgin olive oil; Salt; 1/4 cup fresh lime juice (key limes if available); 2 to 3 teaspoons chopped epazote; 1 tablespoon lemon thyme leaves; Epazote:; USES: As a pungently flavored cooked herb, typically with black beans, but also with a wide variety of sauces in all but west-central and northern Mexico.; FINDING: In some Mexican groceries, growing wild in many places, cultivated in your own garden.; CHOOSING: In Mexican groceries, epazote can be rather wilted. It will still be good for cooking.; STORING: Once picked, in the refrigerator, in a glass with water, as you would cut flowers, loosely covered with a plastic bag; or in the refrigerator, rolled in a very lightly dampened towel, in a plastic bag.

INGREDIENTS

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5 to 6 whole green garlic stalks (about 6 ounces)

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1 1/2 cups good-quality oil, preferably extra-virgin olive oil

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Salt

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1/4 cup fresh lime juice (key limes if available)

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2 to 3 teaspoons chopped epazote

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1 tablespoon lemon thyme leaves

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Epazote:

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USES: As a pungently flavored cooked herb, typically with black beans, but also with a wide variety of sauces in all but west-central and northern Mexico.

•

FINDING: In some Mexican groceries, growing wild in many places, cultivated in your own garden.

•

CHOOSING: In Mexican groceries, epazote can be rather wilted. It will still be good for cooking.

•

STORING: Once picked, in the refrigerator, in a glass with water, as you would cut flowers, loosely covered with a plastic bag; or in the refrigerator, rolled in a very lightly dampened towel, in a plastic bag.

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