Mojos (pronounced "MO-hos") originated in the Canary Islands and are sauces made with vinegar, garlic , and oil. They are served cold as an accompaniment to potatoes, meat, and fish. There are generally two versions--mojo rojo (red sauce) and mojo verde (green sauce), and they can sometimes be spicy.
This recipe, however, is not spicy at all--cilantro gives this mojo an intense flavor and deep green color, but it does not add any heat. Make this mojo ahead of time, store in a tightly-sealed container, and refrigerate to have on hand to serve as a sauce with lunch or dinner.
If you don't care for cilantro, or have plenty of parsley in your refrigerator or garden, you can substitute a bunch of Italian (flat leaf) parsley for the cilantro. It will have the same bright green color but will impart a very different flavor.
- Peel the garlic cloves. Trim stems from the cilantro bunch.
- Process the garlic and cilantro with the cumin and salt in a food processor or blender to create a paste. While the processor or blender is running, drizzle in olive oil gradually.
- Add small amounts of water until the sauce is thick, but not as thick as a paste. Add 1 to 2 teaspoons of vinegar or more, according to your taste.
- If you will not use the sauce the same day, store in a glass jar, (such as the jars made for canning). Seal tightly and refrigerate.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||2 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||1 g|