Citrus Free Mojo Verde
This vibrant green sauce is punchy, herby, and deeply savory — the kind of condiment that makes everything it touches taste more alive. Cilantro and flat-leaf parsley form the backbone, blended with garlic, cumin, and a splash of white wine vinegar for brightness and depth. Traditional versions of this sauce often call for citrus juice, but white wine vinegar does the heavy lifting here, delivering that same sharp, tangy lift without any orange or lime in sight. A drizzle of good extra-virgin olive oil brings it all together into something silky and pourable, with an optional green chile for those who want a little heat. The whole thing comes together in a blender in under a minute, and the result is a sauce that works on grilled meats, roasted vegetables, eggs, or honestly just a piece of crusty bread. It keeps in the fridge for up to five days, so making a full batch means you've got a flavor-packed finishing sauce ready to go 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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