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Difference between revisions of "Mojo verde"
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{{Template:CookTools}} | {{Template:CookTools}} | ||
| − | [[Image:Mojo verde recipe.jpg | + | {{recipesummary |
| + | |ImageComment = Mojo verde & mojo rojo | ||
| + | |Servings = Serves 6 plus | ||
| + | |Difficulty = 1 | ||
| + | |TotalTime = 10 minutes | ||
| + | |PrepTime = 10 minutes | ||
| + | |Image = [[Image:Mojo verde recipe.jpg|300px|alt=Electus]] | ||
| + | }} | ||
| + | |||
==Mojo verde - about this recipe== | ==Mojo verde - about this recipe== | ||
A spicy [[Parsley|parsley]] and [[Coriander|coriander]] [[Sauce|sauce]] from the Canary Islands | A spicy [[Parsley|parsley]] and [[Coriander|coriander]] [[Sauce|sauce]] from the Canary Islands | ||
===Ingredients=== | ===Ingredients=== | ||
| − | + | {{RecipeIngredients | |
| − | + | | 3 [[Fat|fat]] Cloves of [[Uses::Garlic|garlic]], peeled and chopped | |
| − | + | | 1 tablespoon Maldon [[Sea Salt|sea salt]] | |
| − | + | | The leaves of a medium bunch each of [[Parsley|parsley]] and [[Coriander|coriander]] | |
| − | + | | [[Green chillies]], to taste, de-seeded and chopped | |
| − | + | | 100 ml [[Olive oil|olive oil]] | |
| − | + | | 15 ml [[White wine vinegar|white wine vinegar]] | |
| + | | 1 teaspoon [[Cumin seeds|cumin seeds]] | ||
| + | }} | ||
===Method=== | ===Method=== | ||
| − | + | {{RecipeMethod | |
| − | + | | Blend the [[Uses::Garlic|garlic]], [[Sea Salt|sea salt]], [[Parsley|parsley]], [[Coriander|coriander]] and [[Chillies|chillies]] as much as you can. | |
| − | + | | Slowly add the [[Olive oil|olive oil]] and [[Vinegar|vinegar]] and blend until very smooth. | |
| + | | Stir in the [[Cumin seeds|cumin seeds]] and pour into airtight jars or plastic containers. | ||
| + | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
This can also be served as a [[Dip|dip]] or used as a [[Marinade|marinade]]. | This can also be served as a [[Dip|dip]] or used as a [[Marinade|marinade]]. | ||
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[[Category:Vegetarian recipes|Mojo verde]] | [[Category:Vegetarian recipes|Mojo verde]] | ||
[[Category:Vegan recipes]] | [[Category:Vegan recipes]] | ||
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Revision as of 18:15, 29 May 2012
Mojo verde - about this recipe
A spicy parsley and coriander sauce from the Canary Islands
Ingredients
- 3 fat Cloves of garlic, peeled and chopped
- 1 tablespoon Maldon sea salt
- The leaves of a medium bunch each of parsley and coriander
- Green chillies, to taste, de-seeded and chopped
- 100 ml olive oil
- 15 ml white wine vinegar
- 1 teaspoon cumin seeds
Method
- Blend the garlic, sea salt, parsley, coriander and chillies as much as you can.
- Slowly add the olive oil and vinegar and blend until very smooth.
- Stir in the cumin seeds and pour into airtight jars or plastic containers.
Serving suggestions
This can also be served as a dip or used as a marinade.
Variations
There is also a red version called mojo rojo. For mojo verde suave, replace the chillies with a small, mild green pepper
