Cinnamon Free Mojo Verde
This vibrant Canarian-style green sauce is punchy, herby, and deeply garlicky — the kind of condiment that makes everything it touches taste more alive. Cilantro and flat-leaf parsley form the bright, grassy backbone, while white wine vinegar cuts through the richness of the olive oil with just the right amount of tang. A touch of ground cumin adds earthy warmth without any spice-blend shortcuts, and the optional serrano or jalapeño brings a gentle heat that you can dial up or leave out entirely. The blender does most of the work, pulling everything into a silky, pourable sauce that lands somewhere between a chimichurri and a salsa verde. Many store-bought green sauces and spice blends sneak in warming spices that can be hard to spot on a label, so making this from scratch puts you fully in control of every ingredient. It keeps beautifully in the fridge for up to five days, which means you can drizzle it over roasted vegetables, grilled fish, or crusty bread 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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