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Mojo Verde Canario

Serves 4 to 6 Dip vegetarian, Appetizers

Mojo Verde Canario

Mojo Verde Canario is a staple in the kitchens of the Canary Islands, a place where this vibrant sauce finds its way into the heart of everyday meals without the need for a written guide. It's a product of instinct and tradition, crafted by those who know the rhythm of their own kitchens. This version celebrates the simplicity and abundance typical of a Spanish family table, where dishes come to life through generous hands and seasoned intuition.

Mojo Verde Canario is a vibrant green sauce, bursting with fresh cilantro and parsley, pungent garlic, earthy cumin, and tangy white wine vinegar, all harmonized by silky olive oil and coarse salt, making it a versatile and lively dressing.

Ingredients

  • 1 bunchfresh cilantro — leaves and tender stems
  • 1 bunchflat-leaf parsley
  • 4 clovesgarlic
  • 1 tspground cumin
  • 3 tbspwhite wine vinegar
  • 200 mlextra virgin olive oil
  • 1 tspcoarse salt

Method

  1. Begin by washing and drying 1 bunch of fresh cilantro and 1 bunch of flat-leaf parsley thoroughly. Remove the tough stems, as they can make the sauce bitter, and roughly chop the leaves. Peel 4 cloves of garlic and set them aside.
  2. In a mortar and pestle or a food processor, combine the chopped cilantro, parsley, and garlic. Add 1 teaspoon of ground cumin to the mixture. Pound or blend until you achieve a coarse paste, which should be vibrant green and aromatic.
  3. Once the herbs and garlic are well combined, begin adding 200 ml of extra virgin olive oil. Start by adding it drop by drop to ensure the sauce emulsifies properly. As the mixture begins to thicken, you can increase the flow to a thin stream, blending continuously until the sauce is smooth and slightly thickened.
  4. Add 3 tablespoons of white wine vinegar to the mixture. This will sharpen the flavors and balance the richness of the olive oil. Stir in 1 teaspoon of coarse salt, ensuring it dissolves completely. Taste the sauce on a piece of bread to assess the seasoning, as this will give you the most accurate sense of its flavor.
  5. Allow the sauce to rest for half an hour at room temperature. This resting period lets the flavors meld and the raw edge of the garlic to mellow. Once rested, serve the Mojo Verde Canario with bread, boiled potatoes, or grilled vegetables, letting the vibrant color and fresh aroma enhance your dish.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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