BHA & BHT Free Mojo Verde
This vibrant green sauce is everything a great condiment should be — bright, garlicky, herby, and just a little punchy from the vinegar and optional chile. Fresh cilantro and flat-leaf parsley do the heavy lifting here, blending with cumin, garlic, and extra-virgin olive oil into a sauce that's silky, pourable, and almost impossibly green. Avoiding BHA and BHT means steering clear of many bottled sauces and dressings, which routinely use those preservatives to extend shelf life — making a homemade version like this one genuinely worth the five minutes it takes. Every ingredient in this recipe is whole and straightforward: fresh herbs, a splash of white wine vinegar, and good olive oil, nothing more. The blender does most of the work, and a little water at the end brings it to that perfect ribbon-off-a-spoon consistency. Spoon it over grilled chicken, roasted vegetables, fish tacos, or honestly just crusty bread — it elevates almost anything it touches. Stored in a jar in the fridge, it keeps for up to five days, so you can make a batch and reach for it all week long.
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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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