Without any doubt, the Mojo Verde is the sister of the spicy Mojo Picón. They usually come paired up when you dine on the Canary Islands, but sometimes you only get one of them. There seems to be agreement that the word ‘Mojo’ comes from the Portuguese word ‘molho’ (sauce), and I assume that we would find similar recipes in this neighbouring country’s cuisine.
The ingredients of the Mojo Verde tend to be olive oil, garlic, vinegar, cumin, salt and usually fresh herbs like coriander or parsley. Variations of the recipe may also include green pepper, nuts or even avocado! My personal favourite is based on coriander.
Just like the Mojo Picón, the traditional preparation of this sauce is done in a mortar. But to speed things up, I use a blender and still get a delicious result. Some Canarians like adding 1-2 tablespoons of a dry white wine to the sauce. You should try it!
A green sauce from the Canary Islands
- 30 g fresh coriander or parsley leaves
- 1 garlic clove
- 1/2 tsp cumin
- 1/2 tsp coarse sea salt
- 80 g extra virgin olive oil
Wash the coriander (or parsley) and peel the garlic.
Mix the coriander, the garlic and the rest of the ingredients in a bowl. Blend until smooth.
Serve as a side or as a starter in small bowls.