HEAT THE OVEN TO 325°F.

BREAK THE HEADS OF GARLIC APART, THEN MASH EACH CLOVE TO PEEL AND RELEASE FLAVOR.

STIR TOGETHER THE GARLIC, OIL AND SALT IN AN 8X8-INCH PAN (MAKE SURE ALL THE GARLIC IS SUBMERGED),

BAKE UNTIL THE GARLIC IS SOFT AND LIGHTLY BROWN, ABOUT 45 TO 55 MINUTES.

ADD THE LIME JUICE AND RETURN TO THE OVEN FOR 20 MINUTES FOR THE GARLIC TO ABSORB THE LIME AND TURN GOLDEN BROWN.

USING AN OLD-FASHIONED POTATO MASHER, MASH THE GARLIC INTO A COARSE PUREE.

POUR THE MIXTURE INTO A WIDE-MOUTH STORAGE CONTAINER AND REFRIGERATE.

WILL LAST SEVERAL WEEKS IN THE REFRIGERATOR.