Eosinophilic Esophagitis Friendly Herb & Citrus Mojo Verde
This vibrant green sauce is punchy, herby, and alive with citrus — the kind of condiment that makes everything it touches taste more exciting. Fresh cilantro and parsley form the leafy backbone, while garlic, lime juice, and a hint of ground ginger give it real depth without relying on any of the common trigger ingredients that make so many sauces off-limits. Managing eosinophilic esophagitis often means scanning every label for hidden allergens and additives, and this recipe sidesteps all of that by keeping the ingredient list short, whole, and completely transparent. Everything goes into a blender, a slow drizzle of olive oil brings it together, and in under five minutes you have a bright, pourable sauce ready to go. Spoon it over grilled proteins, stir it into rice, or use it as a dip — it's genuinely versatile enough to earn a permanent spot in your weekly rotation. Stored in a jar in the fridge, it keeps for up to four days, so you can make a batch ahead and have something flavorful on hand whenever you need it.
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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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