Fructose Free Mojo Verde
This vibrant green sauce is punchy, herby, and bright — the kind of condiment that makes everything it touches taste more alive. Fresh cilantro and flat-leaf parsley form the backbone, blended with garlic, cumin, and a splash of white wine vinegar for a sauce that's bold without relying on any high-fructose ingredients or sweeteners of any kind. For anyone navigating fructose sensitivity, store-bought sauces and marinades are often a minefield of hidden sugars and fruit-derived additives, so making your own from scratch is genuinely the smarter move. Every ingredient here is straightforward and easy to verify, which takes the guesswork completely off the table. A drizzle of good extra-virgin olive oil pulls it all together into something silky and pourable, and a little optional green chile adds just enough heat if you want it. It comes together in a blender in under five minutes and keeps in the fridge for up to five days, so you can spoon it over grilled proteins, roasted vegetables, or eggs 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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