Cilantro Mojo

Preparation info

  • Makes About

    ¾ cup

    • Difficulty


Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

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.


  • 1 teaspoon cumin seeds
  • 6 small garlic cloves
  • ½ teaspoon Coarse salt, or more to taste
  • 1 Anaheim pepper, peeled, seeded, and chopped
  • ½ cup packed fresh cilantro leaves
  • ¼ cup plus 2 tablespoons extra virgin olive oil
  • 2 to 3 tablespoons cider vinegar, rice vinegar, or muscatel vinegar


  1. 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.
  2. Work in the Anaheim pepper and cilantro until smooth. Gradually add the olive oil and then the vinegar and 2 tablespoons water. Season the sauce with additional salt if needed.
  3. Pour into a small bowl, and let stand at room temperature for at least 2 and up to 5 hours before serving.