Mojo Verde (Canary Islands Green Sauce)
Prep 10 min Total 8 hr 10 min
Mojo Verde (Canary Islands Green Sauce) - kvalifood.com
A raw, uncooked sauce from the Canary Islands – fresh cilantro, garlic, cumin, olive oil, and vinegar pounded or blended together. The other half of the Canarian mojo duo (alongside mojo rojo). Served with papas arrugadas, grilled fish, and roasted vegetables.
Makes ca. 200 ml (4-6 servings)
Ingredients
- 30 g fresh cilantro leaves and tender stems
- 4 garlic cloves, peeled
- 1 tsp cumin seeds (or 1/2 tsp ground cumin)
- 120 ml mild extra virgin olive oil
- 1.5 tbsp white wine vinegar
- 1/2 tsp salt
- 1 small green pepper, seeded (optional)
- 1-2 tbsp water (optional)
Directions
Wash the cilantro thoroughly and dry well. Remove and discard thick stems.
If using cumin seeds, lightly toast them in a dry pan for 30 seconds until fragrant. Let cool.
Place garlic, cumin, and salt in a mortar or food processor. Pound or pulse until the garlic is broken into a rough paste. Add the cilantro (and green pepper if using). Continue until the herbs are finely broken down but not a smooth puree.
Add the olive oil in a slow, steady stream while mixing. The sauce should emulsify into a loose, pourable consistency. Add the vinegar and blend briefly to incorporate.
Taste and adjust salt. If too thick, add water one tablespoon at a time.
Transfer to a glass jar and refrigerate for at least a few hours (ideally overnight) before serving. This allows the raw garlic and cumin to mellow.
Notes
The sauce should be looser than pesto – think vinaigrette thickness with suspended herbs.
Using whole cumin seeds (lightly toasted) produces a more aromatic result than pre-ground cumin.
Keeps refrigerated in a sealed glass jar for up to 5 days.
See Also
Pil Pil (Basque Cod in Garlic-Oil Emulsion)
Samfaina (Catalan Vegetable Sauce)
Ajada (Galician Garlic and Paprika Sauce)
Mojo Rojo (Canary Islands Red Sauce)
