Paraben Free Mojo Verde
This vibrant green sauce is built entirely from whole, recognizable ingredients — fresh herbs, garlic, olive oil, vinegar, and spice — with nothing synthetic hiding in the mix. That matters more than it might seem, since many store-bought condiments and sauces rely on preservatives that people avoiding parabens need to watch out for. Here, you control every single thing that goes into the jar. The result is a punchy, herbaceous blend of cilantro and parsley with a warm undercurrent of cumin and a bright hit of white wine vinegar that makes everything it touches taste more alive. A serrano or jalapeño can go in if you want a little heat, or leave it out for something mellower — either way the color is stunning. Drizzle it over grilled proteins, roasted vegetables, grain bowls, or eggs, and it keeps in the fridge for up to five days so you can reach for it 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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