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 could you use it on? It’s wonderful on these beef shishkebabs but the fresh flavour is also great for fish tacos or dipping chicken wings.
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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
- Try it over rich, braised meats like these Mexican short ribs
- 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
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Ingredients
- 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)
For best results, always weigh ingredients where a weight is provided
Equipment
Instructions
- 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,
Notes
- 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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