1/2 cup / 120 ml extra virgin olive oil
30 garlic cloves, peeled
1/2 cup / 120 ml fresh lime juice
1/2 cup / 120 ml fresh orange juice
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
scant 1/2 teaspoon fine grain salt, or to taste
Preheat the oven to 350F / 180 C.
In a small cast-iron or other type of ovenproof pan, combine the olive oil and garlic, making sure the garlic is completely submerged. Place in the oven and cook until the garlic is very soft and golden brown, about 45 minutes. Stir in the lime juice and orange juice and return to the oven until slightly thickened, about 15 minutes longer. Carefully remove from the oven and let cool slightly.
With a fork, smash the garlic to make a rough paste. Stir in the oregano and re pepper flakes. taste and season with salt. The sauce will not emulsify; it will be very oily, and should be stirred before use.
Store in an airtight container in the refrigerator for up to 1 month. Bring to room temperature before using. Makes about 2 cups.
Adapted from: Gjelina: Cooking from California by Travis Lett (Chronicle Books, 2015)
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