High Fructose Corn Syrup Free Mojo Verde
This vibrant Canarian-style green sauce is built entirely from fresh herbs, garlic, good olive oil, and a splash of white wine vinegar — nothing processed, nothing hidden. That matters more than it sounds, because bottled sauces and condiments are one of the sneakiest places sweeteners show up, even in products that seem totally savory. Making it from scratch means you control every single ingredient, and the result is genuinely better than anything you'd find in a jar anyway. Cilantro and flat-leaf parsley blitz together into something impossibly bright, with garlic and cumin giving it a warm, earthy backbone that keeps it from tasting flat. A touch of serrano or jalapeño is optional, but it adds a gentle heat that makes the whole sauce feel alive. The olive oil gets streamed in slowly so the sauce emulsifies into a silky, pourable consistency that clings beautifully to grilled meats, roasted vegetables, or crusty bread. It keeps in the fridge for up to five days, so one quick batch covers a whole week of meals.
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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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