Mustard Free Mojo Verde
This vibrant Canarian-style green sauce is the kind of condiment that makes everything it touches taste more alive. Bright cilantro and flat-leaf parsley form the herbaceous backbone, while garlic, cumin, and a splash of white wine vinegar give it that punchy, layered depth you want drizzled over grilled meats, roasted vegetables, or even a simple bowl of rice. A touch of fresh green chile is optional, so you can dial the heat up or down depending on who's at the table. The whole thing comes together in a blender in just a few pulses, finishing with a slow stream of extra-virgin olive oil that transforms the herbs into a glossy, pourable sauce. For anyone navigating a mustard sensitivity, this is the kind of bold, flavor-forward sauce that proves you're not missing a thing — every ingredient here is clean, straightforward, and easy to verify. It keeps in the fridge for up to five days, so you can make a jar at the start of the week and reach for it whenever a dish needs a serious lift.
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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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