Mojo Verde

Submitted by 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."

 

• Ready In: 15mins
• Ingredients: 10
• Yields: 1 3/4 cup

ingredients

• 2 tablespoons cider vinegar or 2 tablespoons wine vinegar
• 2 tablespoons extra virgin olive oil
• 6 garlic cloves, crushed and peeled
• 1⁄2 cup lightly packed fresh cilantro leaves, washed and dried
• 1⁄2 cup lightly packed fresh parsley leaves, washed and dried
• 2 cups diced green bell peppers (1 1/2 medium)
• 2 teaspoons sliced almonds, toasted
• 3 slices French bread, 1/2 inch thick lightly toasted and cubed
• 1 fresh green serrano peppers or 1 jalapeno pepper, seeded and coarsely chopped
• 1⁄2 teaspoon salt, to taste

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.

Reviews

[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!

 

[rosslare]

Very good and authentic.

 

[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!!