Latex Free Mojo Verde
This vibrant green sauce is a Canarian classic — herbaceous, garlicky, and bright with a gentle kick of cumin that makes it impossible to stop spooning over everything. Fresh cilantro and flat-leaf parsley form the backbone, blended with white wine vinegar and a slow pour of extra-virgin olive oil until the whole thing turns silky and that stunning emerald color. A touch of serrano or jalapeño is optional, so you can dial the heat up or down depending on who's at the table. For anyone navigating latex sensitivities, this kind of sauce can be a minefield at restaurants or in jarred condiments where thickeners and preservatives sneak in uninvited. Made from scratch with whole herbs, garlic, and a clean olive oil, there's nothing hidden here — just real, straightforward ingredients you can verify yourself. The blender does most of the work in under a minute, and the result is far fresher and more complex than anything you'd find on a store shelf. It keeps in the fridge for up to five days, so you can make a batch and drizzle it over grilled vegetables, roasted potatoes, fish, 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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