Mojo Verde Por Mamá Alba – Green Canarian Sauce

by Editorial Staff

Summary

Prep Time 5 mins
Total Time 2 hrs 5 mins
Course Sauce
Cuisine European
Servings (Default: 1)

Ingredients

  • 100 g coriander, about 2 r. Bunch, can be more than twice as much as the parsley
  • 50 g parsley, about 1 bunch
  • 1 medium bell pepper (s), green
  • 1 garlic bulb (s), approx. 5 cloves
  • 180 ml olive oil
  • 40 ml white wine vinegar
  • 1 squirt lemon juice
  • 1 teaspoon cumin
  • 1 teaspoon, heaped black peppercorns
  • 1 teaspoon, leveled salt
Mojo Verde Por Mamá Alba – Green Canarian Sauce
Mojo Verde Por Mamá Alba – Green Canarian Sauce

Instructions

  1. A mixing bowl with a knife insert and lid is ideal for preparation. A hand blender should work too.
  2. Remove the roots from the coriander, cut off the parsley and wash both. Wash, core and roughly quarter the peppers. Peel the garlic.
  3. Put the oil, vinegar, salt, cumin and garlic in the mixing bowl and mix for 20 seconds. Depending on the size of the mixing bowl, add the coriander, parsley and paprika and mix for about 10 seconds. Repeat this until everything has been added. In the last step, add the pepper, it should remain a little coarse. Mix well and season with lemon juice and, if necessary, salt, vinegar and oil.
  4. The mojo verde tastes best when it has at least 2 hours to steep. It goes perfectly with papas arrugadas (small Canarian boiled potatoes) and white pan-fried fish.

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