Artificial Food Coloring Free Mojo Verde
This vibrant Canarian-style green sauce is built entirely from whole, fresh ingredients — cilantro, parsley, garlic, cumin, white wine vinegar, and good olive oil — so there's nothing synthetic hiding in the mix. That matters more than it might seem, because bottled sauces and condiments are some of the sneakiest sources of added dyes, often using them purely for visual appeal. Here, that stunning emerald color comes straight from the herbs themselves, no shortcuts needed. The optional serrano or jalapeño adds a gentle heat that plays beautifully against the bright acidity of the vinegar, and the whole thing comes together in a blender in under five minutes. It's the kind of sauce that makes you want to drizzle it on everything — grilled chicken, roasted vegetables, eggs, crusty bread, you name it. Stored in a jar in the fridge, it keeps for up to five days, so one quick batch pulls serious weight across the whole week.
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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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