Here is a fun and fresh condiment to serve this summer. Mojo Verde, or “green sauce”, is a garlicky, fresh herb based sauce originating in the Canary Islands of Spain. It is a common element of traditional Spanish tapas, particularly with “baby” potatoes. Let me tell you, though, this stuff goes with everything! Recipes vary among combinations of parsley, cilantro, and mint. If you have a bumper crop of herbs growing or, if you’re like me and don’t want to waste your grocery store bunches that never seem to survive longer than a week, this pop in the freezer for later recipe is perfect.
That is exactly how I came about to making this sauce. Even after using up about half of a huge bushy bunch of cilantro (why are they always so huge???) I still had about four cups left that was starting to yellow. With furloughs coming (as if daily sequestration “what if” drills weren’t bad enough!) , I was in quite the mood to not let anything go to waste. I knew chopping up herbs and pouring them into ice cube trays were a common trick, though I had never done it before. I thought, well while I’m at it, why not make a sauce? That would help cut prep and cooking time during those crucial and precious few post workday hours. As cilantro is a common element in my two top favorite to make cuisines (Asian and Latin), a Mojo Verde was the perfect fit for my dilemma.
Folks, this is just too easy to make. Basically, just throw everything into a food processor or chopper…even a stick blender works! Then pour any portion you are not using that day into ice cube trays. The longest part is the clean up! As I said, this sauce goes with everything.
Here are some idea that I have used this Mojo Verde with:
- Alone as a dip served with tortilla chips
- In a traditional potato tapas
- Tossed a few frozen cubes into a bouillabaisse as the broth base
- In salad dressings
- Over grilled steak and salmon
- Spread inside a warm, lamb pita (probably go awesome with my lamb burgers, too!)
See? Lots to do with the simple and easy to make sauce. Enjoy!
makes about 1/2 cup of sauce
- 2 cups tightly packed cilantro, leaves and tender stems (not the thick stems of the lower half of the plant)
- 4-5 cloves garlic
- 1-2 tablespoons fresh lime juice
- 1/4 cup extra virgin olive oil
- 1 tablespoon Sapore Tropical Spice vinegar (can substitute using white wine vinegar and a little bit of fresh chiles)
- 1/4 tsp honey
- pinch of kosher salt
You can use either a food processor or a stick blender.
- Add cilantro, garlic, and lime juice in the food processor bowl or a tall, thick walled container. If you are using the Tropical Spice Vinegar substitute, add your chile peppers here. Pulse to break down the ingredients into a chunky mixture.
- Now add vinegar, olive oil, and salt and blend until a sauce forms. It will be a thick “watery” sauce, like your favorite salsa, not creamy.
- Add honey, and pulse until incorporated.
- Taste, and season with salt, and additional honey or lime juice according to your taste buds.
- For any portion you are not using within the next two days, spoon into ice cube trays and freeze for another day.