Mojo Verde (Canaries Green Sauce) is a traditional Spanish (from the Canary islands) recipe for garlicky green sauce based on coriander leaves that's traditionally served with papas arrugadas (wrinkly potatoes). The full recipe is presented here and I hope you enjoy this classic Spanish version of: Mojo Verde (Canaries Green Sauce).
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Mojo verde is a vibrant, garlicky green sauce from Spain's Canary Islands, typically made by blending coriander (cilantro), garlic, olive oil, cumin, and vinegar. It is famous as a pairing for papas arrugadas (wrinkly potatoes) but is also excellent on grilled fish, chicken, pork and roasted vegetables.
Ingredients:
2 medium bunches of fresh flat-leaf parsley
2 medium bunches of fresh coriander
1 bunch fresh chives
3 large or 4 small garlic cloves
90ml extra-virgin olive oil
3 tbsp sherry vinegar
2 tsp ground cumin
1 tsp sea salt (plus more as needed)
Method:
Separately separate the leaves and tender young stems from the parsley and coriander (use the tough stem parts for another recipe). Add the trimmed parsley to a food processor fitted with a blade attachment then pulse to chop coarsely. Scrape into a bowl then wash the food processor before adding and chopping the coriander. Scrape this into a separate bowl. Finally add the chives and chop before scraping into a third bowl.
The traditional way of making mojo verde is with a pestle and mortar. But the modern way is with a food processor. Simply combine the chopped herbs in the food processor then add 3 large or 4 small peeled garlic cloves, the extra-virgin olive oil, 3 tablespoons sherry vinegar, 2 teaspoons ground cumin, and 1 teaspoon sea salt.
Process the mixture, stopping and scraping down the sides of the food processor bowl as needed, until the garlic and herbs are very finely chopped and the texture is like pesto (2 to 3 minutes).
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