Caffeine Free Mojo Verde
This vibrant green sauce is built on fresh cilantro, parsley, garlic, and a splash of white wine vinegar — bold, herby, and alive with flavor in every spoonful. The optional serrano or jalapeño adds a gentle kick, while ground cumin gives it that warm, earthy backbone that makes it taste like so much more than the sum of its parts. It comes together in a blender in under a minute, and the result is a pourable, glossy sauce that clings beautifully to whatever you drizzle it over. Grilled meats, roasted vegetables, eggs, crusty bread — honestly, it improves almost everything it touches. Since the whole recipe is built around whole herbs, olive oil, and pantry spices, there's nothing here to second-guess for anyone avoiding stimulants; it's naturally free of anything that would raise a flag. Make a jar at the start of the week and you'll find yourself reaching for it constantly — it keeps in the fridge for up to five days and somehow gets even better as the flavors meld.
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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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