Honey Free Mojo Verde
This vibrant Canarian-style green sauce is punchy, herby, and deeply aromatic — the kind of condiment that makes everything it touches taste more alive. Cilantro and flat-leaf parsley form the bright backbone, while garlic, cumin, and a splash of white wine vinegar give it that signature bold edge. A drizzle of good extra-virgin olive oil pulls it all together into something silky and pourable, with an optional green chile for anyone who wants a little heat. Many store-bought sauces and marinades sneak in sweeteners you might not expect, but this one is built entirely from savory, sharp, and herbal flavors — no sweetener of any kind, not even a drop. The blender does most of the work, and a few tablespoons of water at the end let you dial in exactly the consistency you want. Spoon it over grilled chicken, roasted vegetables, fish tacos, or just about anything that could use a jolt of green. It keeps in the fridge for up to five days, which means one quick batch can upgrade your meals 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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