Name: Cilantro Mojo
Yield: Makes About ¾ cup
Cuisine: Spain
Ingredients: 1 teaspoon cumin seeds; ¼ cup plus 2 tablespoons extra virgin olive oil; ½ cup packed fresh cilantro leaves; 2 to 3 tablespoons cider vinegar, rice vinegar, or muscatel vinegar; 6 small garlic cloves; ½ teaspoon Coarse salt, or more to taste; 1 Anaheim pepper, peeled, seeded, and chopped

Preparation info

Makes About
¾ cup

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

On the island of Las Palmas, chef-owner Maria Dolores Mejias, of the Cho Zacarias in Vegueta in the Old Quarter, shared this recipe with me.

Ingredients

1 teaspoon cumin seeds
6 small garlic cloves
½ teaspoon

Method

In a small dry skillet, toast the cumin seeds over medium heat until lightly browned and fragrant, 1 to 2 minutes. Crush the seeds in a ceramic or marble mortar, then add the garlic and salt and grind to a paste.
Work in the Anaheim pepper and cilantro until smooth. Gradually add the olive oil and then the vinegar and 2