Artificial Food Coloring Free Herb & Citrus Mojo Verde
This vibrant green sauce is everything you want in a finishing condiment — herby, garlicky, tangy, and alive with fresh citrus. Cilantro and flat-leaf parsley form the bright backbone, while lime juice, lime zest, and a splash of apple cider vinegar give it that punchy, layered acidity that makes you want to drizzle it on absolutely everything. A touch of ground ginger adds a subtle warmth that quietly elevates the whole blend without stealing the spotlight. Bottled sauces and marinades are notorious for sneaking in synthetic dyes to boost their color, but this one gets its stunning emerald hue entirely from real herbs — no artificial anything required. Every ingredient here is whole, fresh, or pantry-simple, so you know exactly what you're pouring over your plate. The blender does most of the work, and a slow stream of extra-virgin olive oil pulls it all into a silky, pourable consistency that clings beautifully to grilled meats, roasted vegetables, or crusty bread. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
6 servings
- 1 cup fresh cilantro leaves and tender stems, loosely packed
- ½ cup fresh flat-leaf parsley leaves and tender stems, loosely packed
- 4 cloves garlic, peeled
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp apple cider vinegar
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ⅓ cup extra-virgin olive oil
- 1 tsp lime zest (optional)
Instructions
- 1
Combine the cilantro, parsley, garlic, lime juice, apple cider vinegar, salt, ground ginger, and lime zest (if using) in a blender or food processor. Pulse 6–8 times until the herbs and garlic are roughly chopped and the mixture begins to come together.
- 2
With the machine running on low, stream in the olive oil in a slow, steady pour until the sauce is smooth and bright green with a slightly loose, pourable consistency — about 30 seconds. Stop and scrape down the sides once if needed.
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