Mojo de Ajo Pizza -- Mojo de Ajo sauce
Recipe type: sauces
  • 2 small, or one large dried Arbol chili, de-seeded and crushed fine in a spice grinder or mortar, (1 tablespoon)
  • 8 large garlic cloves, (1.8 ounces)
  • Juice from two tangerines
  • 1 Tablespoon Mexican oregano
  • 1 Roma tomato, cut into quarters
  • ½ fresh Serrano pepper, cut in half, (.04 oz)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup extra virgin olive oil
  1. Place all ingredients except olive oil, in the food processor, blend on high for 30 seconds.
  2. Slowly add ¾ cup extra- virgin olive oil, in a stream until incorporated into the sauce. Blend for another 30 seconds.
  3. The sauce will have a pale orange color.
  4. Let this sit in refrigeration for at least 3 hours. If you wait for 24 hours, the chilies will meld with the garlic and oil into a spectacularly hot and complex sauce.
Recipe by Pizza Today at