Carrageenan Free Mojo Verde
Bright, herbaceous, and punchy with garlic and a whisper of heat, this Canarian-style green sauce is the kind of condiment that makes everything it touches taste more alive. Cilantro and flat-leaf parsley form the vivid base, blended with cumin, white wine vinegar, and a slow pour of extra-virgin olive oil until the whole thing turns silky and that stunning shade of green. A fresh chile is optional, so you can dial the heat up or down depending on who's at the table. What makes this especially appealing is how clean and straightforward the ingredient list is — every single component is a whole food you can see and name. Carrageenan, a thickener and stabilizer found in many store-bought sauces, dressings, and condiments, has no place here whatsoever. You're working with herbs, garlic, oil, and vinegar, full stop. The blender does the heavy lifting, and the result is a pourable, ribbon-thin sauce that's ready in minutes and keeps in the fridge for up to five days. Drizzle it over roasted vegetables, grilled fish, or anything that needs a little lift.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!