Turmeric Free Mojo Verde
This vibrant green sauce is a Canarian classic built on fresh cilantro, flat-leaf parsley, garlic, and a bright hit of white wine vinegar — the kind of condiment that makes everything it touches taste more alive. The blender does most of the work, pulling those herbs and garlic into a silky, pourable sauce that's deeply savory with just enough heat from an optional green chile. Cumin adds a warm, earthy backbone that ties the whole thing together without overwhelming the freshness of the herbs. For anyone navigating recipes that typically sneak in golden-hued spices, this one is naturally free of them — every ingredient here is straightforward and easy to verify at a glance. The olive oil gets streamed in slowly while the motor runs, which gives the sauce that glossy, restaurant-quality finish you'd expect from something far more complicated. It keeps in the fridge for up to five days, so you can drizzle it over grilled fish, roasted vegetables, or crusty bread all week long. Once you have a jar of this in the refrigerator, you'll find yourself reaching for it constantly.
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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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