Cuban Mojo Verde

May 28, 2014

Cuban Mojo Verde - kvalifood.com

A raw Cuban herb sauce of cilantro, garlic, and oil, brightened with orange juice and vinegar. It derives from the Canarian mojo verde brought to Cuba by Spanish colonists. The orange juice connects to the sour orange tradition central to Cuban cooking. Serve with roast pork, yuca, fried plantains, or grilled fish.

Makes ca. 240 ml

Ingredients

40 g fresh cilantro leaves and tender stems
4 garlic cloves, peeled
120 ml neutral oil (vegetable or canola)
3 tbsp fresh orange juice
2 tbsp white vinegar
1 jalapeno, seeded (optional)
1/4 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper

Directions

Add the cilantro, garlic, jalapeno if using, cumin, salt, pepper, orange juice, and vinegar to a food processor.
Pulse several times to form a rough paste.
With the processor running, slowly stream in the oil until a smooth, pourable sauce forms.
Taste and adjust salt, acid, or heat as needed.
Refrigerate for at least 1 hour before serving to let the flavours meld. Stir or shake before using.

Notes

If sour orange (naranja agria) is available, use 60 ml sour orange juice in place of the orange juice and vinegar.
Parsley can be mixed with cilantro (up to 50/50) for a milder herb flavour.
The sauce may solidify slightly when cold. Let it sit at room temperature for 5 minutes before using.
Neutral oil is more Cuban; olive oil is more Canarian. Both work.
Keeps 4-5 days refrigerated.