Mojo Verde
The Quirky Foodster Team
Ingredients
- Fresh coriander (or flat-leaf parsley) — 40 g (1.5 packed cups)
- Garlic cloves — 3
- Green bell pepper, chopped — 1 small
- Ground cumin — 2 g (1/2 tsp)
- Sherry vinegar — 20 ml (4 tsp)
- Extra-virgin olive oil — 100 ml (1/3 cup + 1 tbsp)
- Salt — 3 g (1/2 tsp)
Method
- Combine coriander, garlic, green pepper, cumin and salt in a food processor; pulse to a coarse paste.
- Add vinegar and pulse briefly.
- With the processor running, drizzle in olive oil until a thick, spoonable sauce forms.
- Adjust salt and vinegar to taste.
- Let rest 10 minutes before serving to let flavours meld.
Cultural Background: The green counterpart to mojo rojo, this Canarian sauce is built on fresh coriander or parsley, garlic and green pepper, and is traditionally paired with fish, seafood and papas arrugadas alongside its red cousin.
Tips: • Coriander gives the classic Canarian flavour, though parsley is a common milder alternative. • Don't over-process — a slightly textured sauce is traditional.
Variations: • Add a small green chile for extra heat. • Use half coriander, half parsley for a balanced herbal flavour.
Storage: Refrigerate up to 4 days in an airtight container; colour may darken slightly.
Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 95 kcal, 0.5 g protein, 10 g fat, 1.5 g carbohydrate per 30 ml serving.
FAQs: What is mojo verde traditionally served with? Fish, seafood and papas arrugadas, often served alongside mojo rojo for contrast. Can I use parsley instead of coriander? Yes, it's a common substitute for those who prefer a milder, less polarising herb flavour.
- Fresh coriander (or flat-leaf parsley) — 40 g (1.5 packed cups)
- Garlic cloves — 3
- Green bell pepper, chopped — 1 small
- Ground cumin — 2 g (1/2 tsp)
- Sherry vinegar — 20 ml (4 tsp)
- Extra-virgin olive oil — 100 ml (1/3 cup + 1 tbsp)
- Salt — 3 g (1/2 tsp)
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