Mojo de Ajo

1. Soak the chipotle flakes in a bowl of lime juice or vinegar, till rehydrated.
2. Peel the garlic and place it in a small food processor, pulse it until the garlic is in small, even pieces but not pureed.
3. Place the garlic and the oil in a small sauce pan over very gentle heat. The oil should more than cover the garlic which needs to be free floating to cook evenly without browning. If you need to add more oil, it will mean extra garlic oil for making mayonnaise later, which is a very good thing.
4. Let it come to a very slight simmer, the bubbles should look like sparkling water, stir occasionally so it does not stick and cook until the garlic is soft and sweet but do not let it brown.
5. When soft, add the soaked chillies and salt, let cook for a few minutes, then cool and put in a jar. Keep in the fridge.

Mojo de Ajo spinach:

Put a little of the oil in a fry pan, when hot add spinach, toss to wilt, serve with a tsp of the garlic pieces, a sprinkling of salt and a squeeze of lime.

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Recipes:

Mojo de Ajo mushrooms with Epazote