Originating in the canary islands, this Spanish-style mojo sauce is a punchy and tangy herb condiment that really does pair with almost everything.
What you’ll need
Mojo Verde (pronounced Mo-ho vair-day) is truly magical. This uncooked sauce can transform plain steak or chicken into something so vibrant but it’s so easy to make.
Similar to chimichurri it uses few ingredients, including a big bunch of fresh herbs.
- Coriander (Cilantro): traditionally made using coriander (cilantro), you can absolutely substitute some or all of the coriander with parsley if you prefer.
- Spices: Garlic and a touch of cumin for flavour
- Vinegar: Sherry or red wine vinegar perfect.
- Green chilli (optional): while it’s punchy in flavour, it is not traditionally a spicy sauce. This version uses green chillis for a touch of heat. Feel free to use jalapeno instead or leave chilli out altogether.
- Oil: Extra-virgin olive oil works perfectly
- Avocado: Also, not traditional but it adds a little creaminess to the sauce. You can leave it out if you prefer.
Handy tools to have
- Food processor: this will make super quick work of this zesty sauce.
How to make mojo verde
There’s really nothing to it. Making this Spanish green sauce is a simple case of adding the ingredients to a food processor and blitzing to a runny, almost smooth sauce.
What else to use this sauce on
There are so many ways to use mojo verde.
- Try it on this grilled flank steak or shishkebabs
- Drizzled over cooked pizza or flatbread
- Drizzle it over salads like this warm potato salad
- Spread it on your sandwiches
- Drip it all over crunchy roast potatoes
- Use it for dipping chicken wings
How to store it
Store mojo verde in an airtight container or preserving jar for up to a week.
Just like pestos, you can also freeze it. Pour it into a zip lock bag and lay it on a baking tray in the freezer until solid, this way you can break off pieces as you need it.
Other sauces and condiments you’ll love
- Avocado Cream Sauce
- Olive Pesto
- Sun-dried Tomato Pesto
- Homemade Ranch Dip
- Chunky Roasted Tomato Salsa
- Quick Pink Pickled Onions
- Celery Leaf Pesto
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Mojo Verde (Spanish Green Sauce)
- 2 cups coriander (cilantro)
- 1 tablespoon sherry vinegar ( or white wine vinegar or lime juice) (notes)
- 2 cloves garlic, roughly chopped
- ¾ teaspoon ground cumin
- ¼ teaspoon salt
- ⅓ cup light extra virgin olive oil
- ¼ avocado (optional)
- 1 green chilli, roughly chopped (optional)
- Place all ingredients (except the oil) in the bowl of a food processor.
- With the processor on low, slowly drizzle in the olive oil until all combined into an almost smooth sauce,
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- Avocado and chillis are not traditional but I like the creaminess the avocado adds and a little heat.
- You can swap the green chilli for jalapeno.
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