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Mojo verde
Mojo verde: the Canary Islands' green sauce of coriander, green pepper, garlic and cumin
Green mojo is the cooler partner to red mojo picón on every Canarian table, the sauce that goes with grilled fish at harbour restaurants in Puerto de Mogán and La Restinga, with papas arrugadas, and with fried goat cheese. Fresh coriander and green pepper are pounded with garlic and cumin, then sharpened with vinegar and loosened with olive oil into a bright, grassy sauce. Some islands use parsley instead of coriander. It keeps for three or four days in the fridge. Chef's tip: add the oil slowly while you stir, so the sauce emulsifies into a thick, creamy green rather than splitting into herbs floating in oil.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 6
Ingredients
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Method
0/4 doneStep 1: Pound the 3 cloves garlic, 1 tsp cumin seeds and 1 tsp coarse salt in a mortar to a smooth paste; the coarse salt acts as grit.
3 minStep 2: Add the 1 green pepper and pound until it breaks down, then add the 1 ⅜ oz fresh coriander a handful at a time and keep pounding until finely crushed. (A small blender works too: pulse rather than run it.)
6 minStep 3: Stir in the 2 tbsp white wine vinegar, then add the ½ cup olive oil in a thin stream, stirring all the time, until the sauce is thick and creamy. A common mistake is blending it for minutes; the heat and speed turn the coriander dark and bitter.
4 minStep 4: Taste and adjust the salt and vinegar. If it is too thick to spoon, loosen with the 2 tbsp cold water. Serve straight away or chill, covered, for up to 3 days.
2 min
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 1 g
- Carbs
- 2 g
- Fat
- 18 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mojo verde take?
- About 15 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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