Low Sugar Mojo Verde
This vibrant Canarian-style green sauce is one of those condiments that makes everything it touches taste more alive. Bright cilantro and parsley form the herbaceous backbone, while garlic, cumin, and a splash of white wine vinegar give it a punchy, layered depth that store-bought sauces simply can't replicate. The optional serrano or jalapeño adds a gentle heat that builds slowly without overwhelming the fresh, grassy notes. Every ingredient here is whole and straightforward — no sweeteners, no syrups, nothing hidden — so you get pure, clean flavor from start to finish. A blender does most of the work, and the slow drizzle of extra-virgin olive oil brings it all together into a glossy, pourable sauce that clings beautifully to whatever you're serving. Drizzle it over roasted vegetables, grilled fish, or use it as a dipping sauce for crusty bread — it's endlessly versatile and keeps well in the fridge for up to five days.
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Learn more →Ingredients
8 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
- 1 tsp ground cumin
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 2 tbsp white wine vinegar
- ⅓ cup extra-virgin olive oil
- 2–3 tbsp water, as needed
- 1 small green chile (such as serrano or jalapeño), seeded (optional)
Instructions
- 1
Combine the cilantro, parsley, garlic, cumin, salt, black pepper, white wine vinegar, and green chile (if using) in a blender or food processor. Pulse 6–8 times until the herbs and garlic are roughly broken down.
- 2
With the motor running, stream in the olive oil in a slow, steady pour until the sauce is smooth and bright green, about 30–45 seconds. Scrape down the sides once if needed.
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