Citric Acid Free Mojo Verde
This vibrant green sauce is built on fresh cilantro, flat-leaf parsley, garlic, and a touch of cumin — blended with olive oil into something silky, herbaceous, and deeply aromatic. The color alone is enough to make you want to drizzle it on everything in sight. Many store-bought green sauces and condiments sneak in citric acid as a preservative or flavor enhancer, which makes a homemade version like this one genuinely worth the five minutes it takes to pull together. White wine vinegar does the brightening work here, giving the sauce its gentle tang without any of the additives that can cause problems for people avoiding citric acid. The blender does most of the heavy lifting — you just stream in the olive oil and let it emulsify into a pourable, ribbon-smooth consistency. A small green chile is optional, so you can dial the heat up or down depending on who's at the table. Spoon it over grilled chicken, roasted vegetables, fish, or eggs, and it will quietly become the condiment your fridge always needs stocked.
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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)
Can be omittedgreen chile
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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