Mojo verde

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Mojo verde & mojo rojo

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

1. Blend the garlic, sea salt, parsley, coriander and chillies as much as you can.
2. Slowly add the olive oil and vinegar and blend until very smooth.
3. 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