Nitrate & Nitrite Free Mojo Verde
This vibrant green sauce is a Canarian classic built entirely from fresh herbs, garlic, and good olive oil — nothing processed, nothing cured, nothing that typically sneaks unwanted additives into your food. Every ingredient here is exactly what it looks like, which makes it a genuinely clean condiment you can drizzle with confidence. The combination of cilantro and flat-leaf parsley gives it a layered, grassy brightness, while cumin and a touch of white wine vinegar add just enough warmth and tang to keep things interesting. A fresh serrano or jalapeño is optional, but even a small amount lifts the whole sauce with a gentle, building heat. The technique is simple — pulse, stream in the olive oil, thin with a little water — and the result is a silky, pourable sauce that looks stunning against grilled vegetables, roasted chicken, or a bowl of crispy potatoes. It keeps in the fridge for up to five days, so making a full batch means you have a ready-made flavor boost on hand 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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