Easy Mojo Verde Canario (Canarian Green Sauce)
A delicious tangy dip with a mild kick from garlic and an optional chili pepper, this Canarian staple sauce is amazing with papas arrugadas, grilled firm cheese or over roasted vegetables.
Servings: 6 people
Calories: 157kcal
Equipment
- 1 Food processor or blender you can also use a stick blender or mortar and pestle
Ingredients
- 1.4 ounces cilantro A large bunch
- 4 cloves garlic Use large cloves
- 1 green chili pepper Optional
- 1 teaspooon ground cumin
- ½ teaspoon flaky sea salt Or use kosher salt, or half the amount fine salt.
- ⅓ cup plus 2 tbsp olive oil Use regular high-quality olive oil or virgin olive oil.
- 2½ tablespoons white wine vinegar Can substitute red wine vinegar, rice vinegar or ACV.
Instructions
- Chop off the thick ends of the cilantro (the parts of the stems that don't have any leaves on them).
- Peel the cloves of garlic.
- Cut off the stem of the chili pepper, if using. To reduce the heat further you can remove the white pith, ribs and seeds.
- Add the cilantro, garlic, chili pepper (if using), cumin and salt to the bowl of a food processor or blender. Use a smaller smoothie-type bowl if you have one.
- Process or blend until as smooth as possible (it will still be a bit chunky).
- For a chunky mojo verde, mix in the vinegar and oil. For a smooth mojo verde, add the vinegar and oil and blend or process until smooth. For a creamy smooth mojo verde, add the vinegar and then process or blend while slowly streaming the olive oil in until the sauce is smooth and creamy.
- Adjust salt to taste. Serve immediately or cover and refrigerate until needed.
Notes
- If you can get it, traditionally the Canarian pepper "pimienta picona" is used in this recipe.
- I don't recommend using extra-virgin olive oil as it will overpower the other flavors.
- This has a strong garlic flavor with some heat from the raw garlic, if you're not a fan you can reduce the amount used.
- If possible use a smaller bowl or jar for blending or processing, like the smoothie jar that comes with some machines, as there may not be enough volume in larger jars for the blades to properly blend.
- You can refrigerate the covered sauce for up to five days or freeze for up to three months.
- Remember this sauce will get stronger as it sits in the refrigerator.
- If you don't have a food processor or traditional blender use a stick blender or a mortar and pestle. For a stick blender just add the dry ingredients to a narrow bowl or container and blend until in small chunks and then add the wet ingredients. With a mortar and pestle, you'll need to mince the garlic, cilantro, and chili pepper and add the cumin and salt. Grind until a thick paste and then mix in the vinegar and oil.
Nutrition
Serving: 40g | Calories: 157kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 335mg | Potassium: 72mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 673IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg