📝 About This Recipe
Hailing from the sun-drenched Canary Islands, Mojo Verde is a zesty, herbaceous sauce that brings a bright explosion of flavor to any table. This authentic recipe balances the earthy punch of fresh cilantro and cumin with the sharp tang of Sherry vinegar and a gentle heat from green chilies. It is the essential companion to 'papas arrugadas' (wrinkly potatoes), offering a refreshing, garlic-forward profile that is both rustic and sophisticated.
🥗 Ingredients
The Herb Base
- 2 large bunches Fresh Cilantro (thick stems removed, thoroughly washed and dried)
- 1/2 cup Fresh Flat-Leaf Parsley (packed leaves only, for color stability)
Aromatics and Spice
- 5-6 pieces Garlic Cloves (peeled and germ removed for a smoother flavor)
- 1/2 piece Green Bell Pepper (seeded and roughly chopped)
- 2 pieces Green Finger Chilies (seeded for mild, or with seeds for extra heat)
- 1 teaspoon Cumin Seeds (toasted and lightly crushed)
- 1 teaspoon Sea Salt (plus more to taste)
Liquids and Emulsion
- 3/4 cup Extra Virgin Olive Oil (use a high-quality Spanish oil if possible)
- 3 tablespoons Sherry Vinegar (Vinagre de Jerez adds authentic depth)
- 1 tablespoon Fresh Lemon Juice (to brighten the green color)
- 1-2 tablespoons Cold Water (optional, to adjust consistency)
👨🍳 Instructions
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1
Begin by preparing your herbs. Ensure the cilantro and parsley are very dry after washing; excess water will dilute the flavor and cause the sauce to separate.
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2
In a small dry skillet over medium heat, toast the cumin seeds for 1-2 minutes until they become fragrant and slightly darkened. This unlocks the essential oils.
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3
Using a mortar and pestle (the traditional way) or a food processor, combine the garlic cloves and the sea salt. Grind until a smooth paste forms.
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4
Add the toasted cumin seeds to the garlic paste and continue to crush until the seeds are integrated.
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5
Add the chopped green bell pepper and the green chilies to your processor or mortar. Pulse or grind until the peppers are broken down into small bits.
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6
Add the cilantro and parsley in batches. If using a processor, pulse carefully—you want a textured, pesto-like consistency, not a completely liquid purée.
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7
With the motor running on low (or while stirring vigorously with a whisk), slowly drizzle in the Sherry vinegar and lemon juice.
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8
Gradually stream in the extra virgin olive oil. This creates a beautiful, shimmering emulsion that binds the herbs and aromatics together.
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9
Taste the mojo. Adjust the seasoning with more salt or a splash more vinegar if you prefer a sharper tang.
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10
If the sauce is too thick for your liking, add 1 tablespoon of cold water and pulse once more to reach a spoonable consistency.
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11
Transfer the Mojo Verde to a glass jar or serving bowl. Let it sit at room temperature for at least 30 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
For the most vibrant green color, blanch the parsley for 10 seconds and shock in ice water before blending. Avoid using a high-speed blender on maximum power, as it can oxidize the herbs and make the olive oil taste bitter. If you find the raw garlic too sharp, soak the peeled cloves in the vinegar for 10 minutes before blending. This sauce keeps beautifully in the fridge for up to 5 days; just top with a thin layer of olive oil to prevent oxidation. Swap the cilantro for extra parsley and basil if you are one of those people for whom cilantro tastes like soap!
🍽️ Serving Suggestions
Serve alongside traditional 'Papas Arrugadas' (salt-crusted wrinkled potatoes). Use as a bright marinade or finishing sauce for grilled sea bass or snapper. Drizzle over roasted cauliflower or grilled asparagus for a vegan flavor bomb. Pair with a crisp Spanish Albariño or a chilled glass of dry Manzanilla Sherry. Spread onto a crusty baguette with goat cheese for an incredible snack.