The Mojo Verde or Green Mojo Sauce is a creamy light garlic sauce with a much milder and fresher taste to its spicy sister counterpart, Mojo Rojo. Typically it is served with either baked, steamed and battered fish dishes, however this versatile and tasty sauce is enjoyed with any type of Canarian food and tapas.
Preparation Time: 5 to 10 minutes
- Extra virgin olive oil – approximately 50 – 150 ml
- Garlic – ¼ to 1 bulb depending on taste
- 2 green peppers chopped, de-seeded
- 1 bunch – either 1 chopped fresh parsley or ½ bunch of parsley and ½ of Coriander
- ½ Teaspoon – cumin
- 1 slice of white bread in pieces
- Red wine vinegar 50 ml to 100 ml, according to your own taste
- Pinch of rock salt to taste
Mojo Verde – The Method
- Use a blender or a stick mixer. A pestle and mortar can be used too, but it will take much longer.
- Add the oil, garlic, chopped herbs, cumin, bread and chopped peppers to the blender.
- Whiz up until you reach a purée.
- Add the vinegar and salt, start with only 50 ml of red wine vinegar.
- Once it is a smooth sauce consistency, taste it.
- Add more oil and vinegar if it is too thick for you, ensuring that you taste it and only add what you need.
- Whiz again.
As with the Mojo Rojo sauce, adjust the oil, vinegar and garlic quantities to suit your own tastes and take note so you know for next time. Keep it stored covered and in a cool dry place and if it is refrigerated take it out half an hour before use to allow the oil to soften and mix it well before you serve.
You can serve mojo sauces immediately after they are made, however I prefer to make these types of sauces the day before to allow the flavours to really infuse with each other. But if time is an issue for you they will still be delicious served straight away. It is your own personal choice, why not try it both ways and see what you prefer! Also see how to make the Canarian Mojo Rojo.
Text: Amanda Belmonte