Canarian Mojo Verde Sauce Recipe
Get the recipe for the delicious mojo verde sauce, a traditional sauce from the Canary Islands! You'll love this bright, tangy sauce.
Servings: 6 servings
Calories: 333.18kcal
Ingredients
- 1 bunch fresh cilantro stems removed
- ½ bunch fresh parsley stems removed
- 5 large garlic cloves
- 2 small green peppers either bell peppers or spicy ones
- 1-2 teaspoons sea salt
- ¼ teaspoon ground cumin
- 1 cup good quality extra virgin olive oil
- 2 tablespoons sherry or red wine vinegar
Instructions
- Remove the stems from the cilantro and parsley and roughly chop the leaves
- Roughly chop the garlic and mash it to a paste in a mortar and pestle
- Add the cilantro, parsley, mashed garlic, chopped pepper, sea salt and cumin to a blender or food processor and pulse a couple of times.
- Slowly drizzle in the olive oil while blending slowly (you don't want to over process the sauce, the truly traditional way would be to do it all in a mortar and pestle).
- Add the vinegar to taste, and then adjust for salt and cumin.
Notes
- Use fresh cilantro and parsley that's free from wilted leaves. Be sure to remove the stems before blending for a better texture.
- Avoid over-processing the sauce and turning it into a purée. Mojo verde should still have some texture from the herbs and pepper.
- Be sure to add the olive oil slowly to help it emulsify into the mixture.
- Don't have a food processor or blender on hand? Make this sauce the traditional way and use a mortar and pestle instead.
Nutrition
Serving: 6serving | Calories: 333.18kcal | Carbohydrates: 3.07g | Protein: 0.69g | Fat: 36.14g | Saturated Fat: 5g | Polyunsaturated Fat: 3.82g | Monounsaturated Fat: 26.31g | Sodium: 393.73mg | Potassium: 116.58mg | Fiber: 0.93g | Sugar: 1.03g | Vitamin A: 638.16IU | Vitamin C: 39.38mg | Calcium: 17.62mg | Iron: 0.78mg