Corn Free Mojo Verde

Total time10 min

Prep time10 min

Cook time0 min

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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
NAKANO Natural Organic Rice Vinegar - 12 Oz Sushi Chef Rice Vinegar Kikkoman Rice Vinegar - 10 Fl. Oz.KA-ME Rice Vinegar Mizkan Mild And Mellow Rice Vinegar - 12 Oz
See all
Chef's tip
Use the same amount of unseasoned rice vinegar. It is slightly milder, so taste and add a little more if needed.
⅓ cup extra-virgin olive oil
Chef's tip
Use the same amount. Regular olive oil has a milder taste, so the dish will lose some of the fruity, peppery flavor that extra-virgin adds. This matters most in raw or finishing uses like dressings and drizzles.
2–3 tbsp water, as needed
1 small green chile (such as serrano or jalapeño), seeded (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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