Counter 13 · Sides & Sauces
Cilantro Garlic Mojo Verde
A bright blended sauce of cilantro, parsley, garlic, toasted cumin, lime and olive oil in the style of Canary Islands mojo verde. Spoon it over grilled pork tenderloin or roast chicken.
- Prep
- 15 min
- Cook
- 2 min
- Serves
- 8
- Level
- Easy
Mojo verde comes from the Canary Islands, where it is served with salt-crusted potatoes and grilled meats, and related green sauces show up in plenty of Cuban and Venezuelan kitchens around Miami. Unlike chimichurri, it is blended smooth, and toasted cumin lays a warm, earthy base under the fresh herbs. Pound the garlic with coarse salt first so it dissolves into the sauce. Pour the oil in slowly with the blender running for a thick emulsion that clings to sliced pork tenderloin, chicken or lamb.
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