Coconut Free Mojo Verde
This vibrant Canarian-style green sauce is punchy, herby, and bright — the kind of condiment that makes everything it touches taste more alive. Cilantro and flat-leaf parsley form the backbone, blended with garlic, cumin, white wine vinegar, and a glug of good olive oil into a sauce that's silky, pourable, and deeply aromatic. A touch of serrano or jalapeño adds an optional kick that plays beautifully against the grassy herbs. The whole thing comes together in a blender in under five minutes, and the result is far more complex than the ingredient list suggests. Because it's built entirely from fresh produce, pantry spices, and olive oil, there's nothing here to second-guess — no hidden additives, no processed shortcuts, no tropical oils sneaking in through a store-bought shortcut. Drizzle it over roasted vegetables, grilled fish, or chicken, use it as a dipping sauce for crusty bread, or spoon it straight onto a fried egg. It keeps in the fridge for up to five days, though it rarely lasts that 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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