Cook's Tips

• Mojo Verde is a fresh, silky and flavorful Canarian green sauce made of cilantro, garlic, olive oil and cumin. It is perfect for roasted vegetables, potatoes and bread and doesn't take longer than 5 minutes to make.
• Just like mojo rojo, it's perfect for drizzling over roasted vegetables, Canarian potatoes or vegetarian chickpea loaf, or as a dip with veggie sticks and toasted flatbreads or tortilla chips.
• Mix it with vegan mayo and add to your sandwiches for a kick of fresh flavor. Alternatively, use it as a salad dressing, or in place of pesto over pasta.
• Use it as a marinade for just about anything, from cauliflower wings to tofu.
• This recipe makes around 1 cup of mojo verde or 8 servings (2 tablespoons per serving).
• Mojo verde will keep in the refrigerator for up to 5 days.
• If you want to preserve it, just boil your jars in water for 15 minutes, cool them, pour in the sauce with a tablespoon of olive oil on top. It will store in the fridge for a up to 4 weeks.
• You can also freeze it for up to 3 months.

Recipe Variations

• Add a spicy kick to your mojo sauce by adding chili to it.
• Use parsley in place of cilantro, or a 50:50 ration of parsley and cilantro.
• You can skip cumin if you don't like it.
• Use garlic powder instead of fresh garlic.
• Replace olive oil with avocado oil or other neutral oils of your choice.