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    You are in: Home / Recipes / Mojo Verde Recipe
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    Mojo Verde

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Bev's Note:

    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.

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on March 23, 2003


      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!

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    • on July 14, 2014


      Very good and authentic.

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    • on June 20, 2006


      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mojo Verde

    Serving Size: 1 (616 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 511.0
    Calories from Fat 183
    Total Fat 20.3 g
    Saturated Fat 3.0 g
    Cholesterol 0.0 mg
    Sodium 1352.6 mg
    Total Carbohydrate 70.3 g
    Dietary Fiber 7.4 g
    Sugars 4.9 g
    Protein 12.9 g

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