A spicy parsley and coriander sauce from the Canary Islands
Mojo verde | |
---|---|
Mojo verde & mojo rojo | |
Servings: | 1 |
Calories per serving: | 33 |
Ready in: | 10 minutes |
Prep. time: | 10 minutes |
Cook time: | None |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 20th October 2012 |
Best recipe reviewColourful! 4.8/5 Thanks Julia |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Servings
Serves 6 or more
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