Mojo Verde Recipe from Scratch
Mojo rojo is made of red bell pepper, cumin, garlic and bread. And mojo picon is a spicier version of the mojo rojo.
This one here contains parsley but the most important is fresh cilantro. Sometimes raw green bell pepper is also added. Just decide how much raw garlic you want to add. Garlicky green mojo is often sprinkled on top of cooked shellfish or baked fish.
- 1 handful fresh cilantro
- 1 handful fresh parsley
- 2 medium garlic cloves
- ⅙ cup olive oil (40 ml)
- ½ tsp cumin seeds
- ½ tsp white wine vinegar
- 3 tbsp water
- Peel the garlic cloves and add them to a clean blender.
- Pulse into a very fine puree. Wash and drain the fresh cilantro and parsley. Chop it up roughly and add it to the blender together with the cumin seeds.
- Pulse again. Add the water and half of the olive oil.
- Blend into a thick herb paste. Now add the vinegar.
- Mix again. Now gradually add the rest of the olive oil until you get a creamy and rather runny paste, something like a basil pesto. Add extra water or olive oil if necessary. When you have achieved this, season the mojo with a little pinch of pepper and salt.
- Pulse again and taste the sauce. Add extra pepper, salt or vinegar to taste if necessary. Transfer the mojo to a clean bowl and serve at room temperature.