Tangy Cilantro Mojo

Name: Tangy Cilantro Mojo
Yield: Makes about 1½ cups
Cuisine: Spanish
Ingredients: Coarse salt (kosher or sea); Coarse salt (kosher or sea); Coarse salt (kosher or sea); 1½ cups fresh cilantro leaves, coarsely chopped; 5 medium-size garlic cloves, chopped; 1 green serrano pepper, seeded (optional) and chopped; 2 teaspoons dried oregano leaves; 1 teaspoon freshly ground black pepper; ½ cup best-quality white wine vinegar; ⅓ cup light olive oil

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Spicy and tangy, this sauce is inspired by the ubiquitous mortar-pounded mojos of the Canary Islands. It makes a terrific accompaniment to roasts or cold meats. If you want the sauce hot, leave the seeds in the serrano pepper.

Ingredients

1½ cups fresh cilantro leaves, coarsely chopped
5 medium-size garlic cloves, chopped
1 green serra

Europe
Spain
Canary Islands
Sauce
Gluten-free
Mediterranean
Vegan

Method

Place the cilantro, garlic, serrano pepper, oregano, black pepper, vinegar, and olive oil in a blender. Add ¼ cup water and pulse to a medium-fine puree. Season with salt to taste. Transfer the sauce to a bowl and let stand until the flavors develop, about 30 minutes.