Sauces and Dips

Bright, Herby Sauce for Potatoes, Fish, and Veggies

Mojo Verde is a zesty green sauce from Spain’s Canary Islands, made with fresh cilantro, garlic, cumin, vinegar, and olive oil. It’s the classic partner for papas arrugadas (wrinkled potatoes) and a vibrant drizzle for seafood, chicken, and grilled vegetables.

Ingredients (Makes about 1 cup)

• 2 cups cilantro leaves & tender stems, loosely packed
• 2–3 garlic cloves
• 1 small green chili (jalapeño for mild) or ¼ green bell pepper
• ½ teaspoon ground cumin
• 2 tablespoons white wine vinegar (or sherry vinegar)
• ⅓ cup extra-virgin olive oil
• ¼–½ teaspoon fine sea salt, to taste
• 1–3 tablespoons cold water, as needed to loosen
• Optional: 1–2 tablespoons fine breadcrumbs (adds body)

Instructions

1. Blend the Base
   In a blender/processor, combine cilantro, garlic, green chili/pepper, cumin, vinegar, and salt. Pulse to a coarse paste.
2. Emulsify
   With the motor running, stream in olive oil until the sauce is glossy and spoonable.
3. Adjust
   Add cold water 1 tablespoon at a time to reach your preferred consistency. For a thicker mojo, blend in breadcrumbs. Taste and adjust salt and acidity.

Serving Ideas

• Spoon over papas arrugadas, grilled or roasted potatoes
• Drizzle on white fish, shrimp, or chicken
• Splash over charred zucchini, asparagus, or cauliflower

Tips from @saucesanddips

• Use cilantro stems for extra flavor; they blend smoothly.
• Keep it bright green by using cold water and avoiding over-blending heat.
• Stores 3–4 days refrigerated; stir before serving (add a splash of water if thick).

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