Chef Aarón Sánchez calls this “one of my favorite sauces on the planet” calling it “something I’d swim in if I could.” And nothing says love like 12 cloves of garlic. Happy Valentine’s Day!
(From Chef Aarón Sánchez)
1 c. canola oil
12 cloves garlic, peeled
3 T. chopped canned chipotle chiles in adobo sauce
1/4 c. fresh cilantro, chopped
1 zest of lime, grated
1 t. salt
Preheat the oven to 300 degrees F.
Pour the oil into a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft, about 45 minutes.
Remove the pot from the oven and let the garlic and oil cool to room temperature.
Put the garlic and the now garlic-infused oil in a food processor or blender. Add the chipotles and sauce, cilantro, lime zest, and salt and puree until the mixture is very smooth.
Store in the fridge in a tightly covered container for up to 2 weeks or freeze for up to a month.