Mojo Verde

If you’ve ever been enchanted by vibrant, fresh, and garlicky green sauces from the Canary Islands, then Mojo Verde is your next kitchen obsession. This bright, herby condiment combines fresh herbs, garlic, and tangy citrus into a versatile sauce that brings life to grilled meats, seafood, and roasted veggies alike. I’ll walk you through an authentic yet approachable recipe so you can bring a taste of the islands home.

Tags / Categories

• Flavor Profile: Herbaceous, tangy, garlicky, fresh
• Main Ingredients: Cilantro, parsley, garlic, olive oil, vinegar
• Region: Canary Islands, Spain
• Usage: Condiment, marinade, dipping sauce

Quick Info Box

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Difficulty Level: Easy
• Yield: About 1 cup (8 servings)

Ingredients List

• 1 cup fresh cilantro leaves, packed (you can blend with ½ cup fresh parsley if you like)
• 3 cloves garlic, peeled (add an extra clove if you love garlic)
• 1 small green chili or jalapeño, seeded for less heat (optional)
• 2 tablespoons sherry vinegar or white wine vinegar
• ½ teaspoon ground cumin
• ½ teaspoon sea salt (adjust to taste)
• ½ cup extra virgin olive oil
• 1–2 tablespoons cold water (to loosen sauce if needed)

Instructions

1. Prep your ingredients. Rinse your herbs and pat dry. If you prefer a milder heat, remove seeds from the chili or skip it altogether.
2. Blend the base. In a food processor or blender, combine cilantro (and parsley if using), garlic cloves, chili, vinegar, cumin, and salt. Pulse until everything starts to form a rough paste — don’t stress if it’s a bit chunky; it adds lovely texture.
3. Slowly add olive oil. With the blender running on low, drizzle in olive oil gradually until the sauce emulsifies and turns vibrant green. If the sauce is too thick, blend in cold water, one tablespoon at a time, until you reach your preferred consistency.
4. Taste and adjust. Give it a taste! Add more salt, garlic, or vinegar to punch up the flavors if necessary. Your kitchen will smell amazing right about now.
5. Serve or store. Use immediately or refrigerate in an airtight container. Mojo Verde keeps well and tastes even better after a few hours as flavors meld.

Serving Suggestions

This lively sauce pairs beautifully with:

• Grilled fish or shrimp — spoon it over freshly cooked seafood for a fresh contrast.
• Roasted or grilled vegetables — especially potatoes, bell peppers, or zucchini.
• As a dipping sauce for crusty bread or fried plantains.
• Brushed on grilled chicken as a marinade or finishing sauce.
• Drizzled over rice and bean bowls for a herbaceous kick.

Origin & History

Mojo Verde hails from the Canary Islands, a Spanish archipelago off the coast of northwest Africa. Its name literally means “green sauce,” and it’s one of several mojo varieties beloved in Canarian cuisine. Traditionally, mojo verde emphasized locally grown herbs, garlic, and vinegar to brighten up hearty island dishes. Locals swear by it for seafood and papas arrugadas — those signature wrinkly, salty potatoes. It’s a simple, rustic sauce with deep cultural roots and a flavor that packs a punch despite humble ingredients.

Variations & Substitutions

If you want to customize your mojo verde, here are a few friendly tweaks:

• Herbs: Swap out some or all of the cilantro for flat-leaf parsley or even fresh mint for a different twist.
• Heat: For a spicier mojo, add the seeds to your chili or include a pinch of smoked paprika.
• Vinegar options: Use apple cider vinegar or lemon juice if sherry vinegar isn’t available—they’ll all add brightness.
• Oil: While olive oil is classic, avocado oil can work for a smoother, milder flavor.
• Dietary tweaks: This recipe is naturally vegan and gluten-free, making it friendly for most diets.

Storage & Make-Ahead Tips

Mojo verde is a fantastic make-ahead sauce. Store it:

• Refrigerated: Keep in an airtight container for up to 5 days. The color may deepen, but the flavor gets richer.
• Frozen: Pour into ice cube trays and freeze. Once solid, transfer cubes to a freezer bag for up to 3 months. Perfect for single-use portions.
• Reheating: Serve cold or at room temperature — reheating olive oil-based sauces isn’t recommended as the flavors may dull.

Nutritional Information (per 2 tablespoon serving)

• Calories: ~120 kcal
• Fat: 13 g (mostly healthy monounsaturated fats)
• Carbohydrates: 1 g
• Protein: 0.3 g
• Fiber: 0.5 g
• Sodium: ~150 mg (depending on added salt)

Related Sauces / Try Next

• Mojo Rojo – the red, smoky sibling with paprika and chili
• Chimichurri – an Argentinian herb sauce with parsley and garlic
• Salsa Verde – Italian style, featuring capers, anchovies, and herbs

FAQ

Can I make mojo verde without a food processor?

Absolutely! You can finely chop the herbs and garlic by hand, then whisk in oil and vinegar until combined. It might take a bit more elbow grease but the flavor is just as vibrant.

Is mojo verde spicy?

The heat depends on whether you include chili and seeds. You can leave out the chili entirely for a milder, more herb-forward sauce.

What dishes pair best with mojo verde?

It’s wonderfully versatile — try it on grilled meats, roasted potatoes, fresh seafood, or even as a salad dressing base. Basically, if it needs a fresh, tangy kick, mojo verde fits right in.

Mojo verde is truly a little green jar of sunshine from the Canary Islands—simple ingredients that bring incredible freshness to countless dishes. With this recipe, you can enjoy the bright, garlicky punch of mojo any day of the week. Keep experimenting, and before long, you’ll find mojo verde sneaking into your meals as often as salt and pepper!