Mojo Verde (Canarian Green Sauce)
It’s hard not to fall in love with Mojo Verde — another flavorful, vibrant sauce from the Canary Islands! This bold, tangy condiment adds a burst of herby freshness to everything it touches. This naturally gluten-free and vegan sauce recipe is one that you’ll be using over and over again.
Lately, I’ve been on a serious sauce kick. After making various homemade sauces, I can say with absolute certainty that Mojo Verde is easily one of the best. It has this very lively taste and flavor that pairs well with practically any dish — and it only takes less than five minutes to whip up. I’ve been a fan ever since!
Why You’ll Love This Vibrant Green Sauce
- It offers a bold, vibrant taste thanks to its combination of flavorful herbs and spices.
- The sauce has a lively green color that would look great on any spread.
- This green sauce pairs beautifully with various dishes. It can be used as a dipping sauce, marinade, and more.
- It’s quick to do! Perfect for even the busiest of cooks.
- It’s easily customizable to suit your personal preferences.
- You can use this sauce to boost your nutrient intake, as cilantro is packed with nutrition — without a ton of calories!
- You can easily make a big batch and then freeze it.
What is Mojo Verde?
Mojo Verde means “green sauce” in Spanish. It’s typically made by blending cilantro, garlic, cumin, olive oil, and sea salt, creating a tangy, garlicky, and peppery flavor that enhances a variety of dishes. It pairs beautifully with Canarian wrinkly potatoes (Papas Arrugadas) and works equally well with crunchy snacks like tostones or as a complement to most meals.
Ingredient Notes
Fresh Cilantro: Contributes a lot of the vibrant flavor, color, and aroma to this Mojo Verde.
Fresh Mild Green Chile: Adds depth of flavor and a hint of spice. Traditionally, a local mild green Canarian pepper is used, or even Padron peppers. You really can use any green chile you prefer, though I like to use one Anaheim chile for this recipe.
Garlic Cloves: Provide a savory element to the sauce mixture.
Cumin Seeds: Impart a warm, earthy taste to the Mojo Verde. Seeds taste best, but in a pinch, a touch of ground cumin will do.
White Wine Vinegar: Adds acidity and brightens the sauce’s overall flavor. If you do not have white wine, I recommend apple cider vinegar in its place.
Extra Virgin Olive Oil: Emulsifies and helps give the sauce a smoother texture.
Salt: Enhances the natural flavors of the ingredients.
Water: Used to adjust the sauce’s consistency.
How to Make Mojo Verde
- Rinse and chop the cilantro. Blend it with green chile, garlic, and cumin seeds.
- Add vinegar, olive oil, salt, and a splash of water.
- Blend until smooth and adjust the salt to taste.
- Enjoy!
Ways to Enjoy Mojo Verde
- Served with roasted potatoes or mixed into mashed potatoes for extra flavor.
- As a dipping sauce for your favorite proteins. It pairs well with crispy tofu!
- As a marinade for proteins or vegetables before grilling or roasting them.
- As a dipping sauce for fresh veggies or tortilla chips.
- Served with fresh bread.
- Mixed with lemon or lime juice and used as a salad dressing.
- As a spread for sandwiches.
- Blended into soups to give them additional flavor.
Storing
Any leftover Mojo Verde should be stored in an airtight container in the refrigerator for up to a week.
You can also make a big batch and freeze it. Simply place the sauce in ice cube trays, freeze them solid, and then transfer the cubes to a freezer-safe bag.
Expert Tips
- If you prefer your sauce to have a mellower garlic flavor, roast the garlic before using it.
- To brighten the sauce, instead of white wine vinegar, you can use lemon juice or lime juice.
- A food processor or blender will give you a smoother sauce. However, traditional Mojo Verde is made with mortar and pestle, so if you want your sauce to have a more rustic, authentic feel, use those instead.
- Add other ingredients if you prefer. Green bell peppers will give your sauce extra body, while jalapeno peppers will give it a spicy kick.
- Let the sauce rest for about 30 minutes before using it. This will give the flavors time to meld together.
- Adjust the recipe as you go. If it’s too thin, add more herbs or garlic. If it’s too thick, add more water or olive oil.
More Vibrant Sauce Recipes You Might Love
Mojo Verde
Ingredients
- 1 large bunch fresh cilantro leaves and stems
- 1 large fresh mild green chile I like to use Anaheim chile
- 3 garlic cloves
- 1 teaspoon cumin seeds
- 2 tablespoons white wine vinegar
- 1/4 cup extra-virgin olive oil
- salt to taste
- water as needed, for consistency, I use around 1/4 cup
Instructions
- Wash and roughly chop the cilantro.
- In a blender or food processor, combine the cilantro, green chile, garlic, and cumin seeds.
- Pour in the vinegar, olive oil, and a pinch of salt.
- Blend until smooth, adding water as needed to create a smooth, slightly runny sauce.
- Taste and adjust the salt if needed.
- Enjoy!
would be nice if you give the actual recipe amounts instead you give descriptions and no list and amounts of ingredients how are we supposed to make the recipe.
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