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Mojo verde

Yields1 Serving

Mojo verde is widely used in Canarian cuisine.

mojo verde

 4 Cloves of Garlic, sliced
 2 Large Green Peppers roughly chopped
 4 tbsp Olive oil
 2 tbsp Red wine vinegar
 1 tsp Ground Cumin
 ½ cup Bunch parsley or fresh coriander, chopped
 Salt to taste
 1 Slice of Bread, broken up

There are two variations of this recipe; the first one is mojo de perejil (mojo with parsley) and the other is mojo de cilantro (mojo with fresh coriander)

Peel the garlic and separate the cloves.

De-seed and slice the peppers

Make a paste in a mortar from the garlic cloves, the peppers, the cumin, and the salt. Afterwards, you can add slowly the vinegar and the olive oil, until it transforms in a sauce that has the consistency of a paste.


Pour the mojo sauce into a sterilised jar and keep in the fridge for up to two months.