Mojo Verde - Green sauce with parsley or coriander
Copyright: Traditional Recipes

Mojo Verde - Green sauce with parsley or coriander

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The Canary Islands, despite their Spanish origin, are characterized by their own cuisine. One of the most characteristic products of this archipelago is the green sauce - mojo verde.

The Canary Islands were a strategic point on the map of the great geographical discoveries. This attracted a variety of cultures and tastes. Mojo Verde sauce serves as a culinary mirror of this cultural diversity.

This unique sauce is an integral part of Canarian flavors and can be added to almost anything. From the popular papas arrugadas (wrinkled potatoes) to seafood and sandwiches. Together with its companion, mojo rojo (red sauce), they are the hallmark of the cuisine of the Canary Islands.

Mojo Verde is nothing more than an aromatic herb-based mixture. such as coriander or parsley. With the obligatory addition of olive oil, garlic and cumin. It can be prepared in advance and stored in the refrigerator for up to three weeks. This makes it versatile and usable anytime. It can also be used as an addition to grilled dishes.

Recipe informations:

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Preparation

15 minutes
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Total

15 minutes
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Yield

Servings 4
4 (1)
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Ingredients

  • 1 bunch of parsley or coriander
  • 1 green chili pepper
  • 3 peeled garlic cloves
  • 1 teaspoon of cumin seeds
  • approx. 100 ml of olive oil
  • 2-3 tablespoons of wine vinegar
  • 1/2 teaspoon of salt

Steps

1. Step

Let's start by preparing fresh ingredients. Wash and dry the coriander and parsley carefully, and then peel only the leaves and the thinnest stems. Remove the stems and seeds from the chili pepper, then cut it into pieces.

2. Step

Peel the garlic and press it through a press. Now it's time to add salt and cumin. It is worth using a mortar or food processor to obtain a smooth consistency.

3. Step

Now let's move on to the cilantro, parsley and peppers. Add all these ingredients to the previously prepared garlic and spice paste. We can now use a blender or food processor to thoroughly mix everything together.

4. Step

Gradually add the olive oil, constantly mixing or grinding the ingredients. Olive oil will give our sauce the right consistency and flavor. Remember that the freshness of the ingredients is crucial to obtain intense flavor.

5. Step

Finally, let's season our sauce with wine vinegar. Try to avoid excess vinegar, as it has a strong taste. Gently mixing the vinegar with the remaining ingredients is enough.

Frequently Asked Questions (FAQ):

How do you balance the flavor of Mojo Verde so it is not too acidic?

Adjust the amount of vinegar gradually and balance it with olive oil and fresh herbs. A proper ratio ensures the sauce remains bright and tangy without overpowering the herbal notes. Adding a little water can also soften the acidity.

Can Mojo Verde be made without a blender?

Yes, a traditional method uses a mortar and pestle to crush garlic, herbs, and spices into a paste before slowly adding oil and vinegar. This technique creates a slightly coarser texture and deeper flavor.

How long can Mojo Verde be stored in the refrigerator?

Mojo Verde can typically be stored in an airtight container in the fridge for up to 1-3 weeks. The oil helps preserve the sauce, but it is best to keep it chilled and use clean utensils to extend freshness.

What is the best herb choice: parsley or coriander?

Coriander (cilantro) provides a more traditional, bold flavor, while parsley creates a milder and fresher taste. Many recipes combine both herbs to balance intensity and achieve a more complex profile.

How can you adjust the consistency of Mojo Verde?

To make the sauce thinner, add more olive oil or a small amount of water while blending. For a thicker texture, reduce the liquid and use more herbs or blend less to keep a slightly coarse consistency.