Total Time
15mins
Prep 15 mins
Cook 0 mins

This sauce is from the Canary Islands. this green, herb-flavored variation of Mojo Rojo (see recipe I posted) is good on almost anything and especially good with seafood. Very simple recipe (for begginner cooks). From Eating Well.

Ingredients Nutrition

Directions

  1. Put vinegar, oil, garlic, cilantro and parsley in a blender.
  2. Add bell pepper and almonds; pulse until completely pureed.
  3. Add bread, serrano (or jalepaeno) and salt; pulse until smooth.
  4. If the sauce seems thick, thin with a little water.
  5. Note:The mojo will keep, covered in the refridgerator for up to 4 days.
  6. If it separates a little, drain off liquid.
Most Helpful

5 5

A winner as they say! Fresh, healthy, spicy and as a bonus easy to make. Served the mojo with fried fish, boiled new potatoes and a salad, we had a great meal! The only thing I did different was that I used less green pepper, so the version I made was probably a bit spicier. Have some left over and I can see there will be a tomato/mojo sandwich for lunch tomorrow!

5 5

Very good and authentic.

5 5

Just back from Tenerife and we brought some back with us - but not enough so tried this recipe and we have struck gold as it is every bit as good as what we got there - and not that hard to make. Will have to try the mojo rojo next!!