Capsaicin Free Herb & Citrus Mojo Verde
Bright, herbaceous, and punchy with citrus, this green sauce is the kind of condiment that makes everything it touches taste more alive. Traditional mojo verde often leans on hot peppers for its kick, but this version builds all of its boldness from fresh cilantro, flat-leaf parsley, garlic, and a generous hit of lime — no heat required. The ground ginger adds a subtle warmth that keeps the flavor complex without any of the burn, making it genuinely satisfying for anyone who needs to avoid capsaicin. A blender or food processor does most of the work, streaming in good olive oil until the sauce turns silky, pourable, and that gorgeous deep green. It comes together in just a few minutes and keeps in the fridge for up to four days, so you can drizzle it over grilled chicken, roasted vegetables, fish tacos, or honestly just a piece of crusty bread. The apple cider vinegar and lime zest give it a layered brightness that store-bought sauces rarely manage to pull off. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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