Mojo Verde Recipe from Scratch
Nope, this is definitely not that other popular green herb sauce from South American, chimichurri. But it’s a Canarian mojo verde from scratch! Do you know mojo?
Have you ever visited the Canary islands before? Then you must have tasted or at least seen this mojo during your stay. It’s everywhere. If you eat out, almost every traditional Canarian restaurant will serve 1 to 2 types of mojo together with a portion of aioli or Spanish garlic mayonnaise. It comes with fresh bread as a little snack while you wait for the food you just ordered. And it’s hard to keep away from it because that sauce looks just amazing!
Have you heard of Canarian papas arrugadas or local ‘wrinkly’ potatoes before? Then you will also get the same mojo with them!
Mojo Suave & Mojo Picante
There are 3 types of mojo: mojo verde, mojo rojo suave and mojo rojo picon.
Mojo rojo is made with red bell pepper, cumin, garlic and bread. Suave is very mild and soft in flavor. However mojo picon is a spicier version of the mojo rojo, just add red chilies or chili sauce to the red bell pepper mixture.
Mojo verde contains parsley but the most important herb in it is fresh cilantro. Some chefs also add raw green bell pepper to it. Just know how much raw garlic you want to add or it might become too strong to eat.
This green mojo is not only a dip for bread or boiled potatoes. Canarians also put mojo verde on top of cooked shellfish like scallops and the local limpets called lapas. You can also find it on grilled fish and grilled Canarian cheese.
- 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.