Mojo Verde

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.

Ready In:
15mins
Yields:
Units:

ingredients

directions

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

@Bev I Am
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@Bev I Am
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"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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  1. rosslare
    Very good and authentic.
    Reply
  2. kirktonlass
    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!!
    Reply
  3. PetsRus
    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!
    Reply
  4. Bev I Am
    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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