Mojo de Ajo

1/2 cup coarsely chopped garlic (about 2
large heads)
1 cup extra-virgin olive oil
1/2 tsp. salt, plus more, to taste
Juice of 1 lime
2 canned chipotle chilies en adobo, seeded and cut into thin strips

To make the mojo de ajo, in a small saucepan over medium-low heat, combine the garlic, olive oil and the 1/2 tsp. salt, stir to mix and cook, stirring occasionally, until the mixture is barely simmering. Reduce the heat to very low and cook at a very gentle simmer, stirring occasionally, until the garlic is lightly golden (the color of light brown sugar), about 30 minutes. (The slower the cooking, the sweeter the garlic.)

Add the lime juice and simmer, stirring, until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Stir in the chilies, taste and adjust the seasonings with salt
The mojo de ajo keeps for a couple of weeks in the refrigerator (the oil will solidify but will liquefy again at room temperature).

from Williams Sonoma, crediting Mexico: One Dish at a Time