Home » Recipes » Main Course »
4.77 from 13 ratings
You’re going to want to put this mojo verde (aka Spanish green sauce) on everything, and you just about can. This tangy herb sauce, with a kick of chilli, is fresh and vibrant and perfect on anything from fish and grilled meats to potatoes and tacos. Easy throw together meal
by Marie Roffey —Published Jan 3, 2018 (Updated Dec 18, 2020)
This post may contain affiliate links for products we love. For affiliate links and as an Amazon Associate I earn from qualifying purchases at no extra cost to you. You can read our disclosure policy here!
Jump to:RecipeReview
Originating in the canary islands, this Spanish-style mojo sauce is a punchy and tangy herb condiment that really does pair with almost everything.
What could you use it on? It’s wonderful on these beef shishkebabs but the fresh flavour is also great for fish tacos or dipping chicken wings.
Table of contents
- What you’ll need
- Handy tools to have
- How to make mojo verde
- What else to use this sauce on
- How to store it
- Other sauces and condiments you’ll love
- RELATED POSTS
Never Miss a Recipe!
Get the latest recipes straight to your inbox!
What you’ll need
Mojo Verde (pronounced Mo-ho vair-day) is truly magical. This uncooked sauce can transform plain steak or chicken into something so vibrant but it’s so easy to make.
Similar to chimichurriit uses few ingredients, including a big bunch of fresh herbs.
- Coriander (Cilantro): traditionally made using coriander (cilantro), you can absolutely substitute some or all of the coriander with parsley if you prefer.
- Spices: Garlic and a touch of cumin for flavour
- Vinegar: Sherry or red wine vinegar perfect.
- Green chilli (optional): while it’s punchy in flavour, it is not traditionally a spicy sauce. This version uses green chillis for a touch of heat. Feel free to use jalapeno instead or leave chilli out altogether.
- Oil: Extra-virgin olive oil works perfectly
- Avocado: Also, not traditional but it adds a little creaminess to the sauce. You can leave it out if you prefer.
- Food processor: this will make super quick work of this zesty sauce.
How to make mojo verde
There’s really nothing to it. Making this Spanish green sauce is a simple case of adding the ingredients to a food processor and blitzing to a runny, almost smooth sauce.
What else to use this sauce on
There are so many ways to use mojo verde.
- Try it on this grilled flank steak or shishkebabs
- Drizzled over cooked pizza or flatbread
- Drizzle it over salads like this warm potato salad
- Spread it on your sandwiches
- Try it over rich, braised meats like these Mexican short ribs
- Drip it all over crunchy roast potatoes
- Use it for dipping chicken wings
How to store it
Store mojo verde in an airtight container or preserving jar for up to a week.
Just like pestos, you can also freeze it. Pour it into a zip lock bag and lay it on a baking tray in the freezer until solid, this way you can break off pieces as you need it.
Other sauces and condiments you’ll love
- Avocado Cream Sauce
- Fresh jalapeno relish
- Olive Pesto
- Sun-dried Tomato Pesto
- Homemade Ranch Dip
- Chunky Roasted Tomato Salsa
- Quick Pink Pickled Onions
- Celery Leaf Pesto
Hungry for more? Subscribe to the newsletter for free recipes straight to your inbox. Also, follow along on Facebook, Pinterest and Instagram.
Mojo Verde (Spanish Green Sauce)
Yield: 1 cup
Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
0 minutes minutes
Total Time: 10 minutes minutes
4.8 from 13 ratings
You’re going to want to put this mojo verde (aka Spanish green sauce) on everything, and you just about can. This tangy herb sauce, with a kick of chilli, is fresh and vibrant and perfect on anything from fish and grilled meats to potatoes and tacos.
Print Rate Pin
Ingredients
- 2 cups coriander (cilantro)
- 1 tablespoon sherry vinegar ( or white wine vinegar or lime juice) (notes)
- 2 cloves garlic, roughly chopped
- ¾ teaspoon ground cumin
- ¼ teaspoon salt
- ⅓ cup light extra virgin olive oil
- ¼ avocado (optional)
- 1 green chilli, roughly chopped (optional)
For best results, always weigh ingredients where a weight is provided
Equipment
food processor
Instructions
Place all ingredients (except the oil) in the bowl of a food processor.
With the processor on low, slowly drizzle in the olive oil until all combined into an almost smooth sauce,
Notes
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- Avocado and chillis are not traditional but I like the creaminess the avocado adds and a little heat.
- You can swap the green chilli for jalapeno.
Want more sauces and condiments? Click here
Calories: 754kcal
Author: Marie Roffey
Course: Accompnaniement, Condiment
Cuisine: South American
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Mojo Verde (Spanish Green Sauce)
Amount Per Serving (19 g)
Calories 754Calories from Fat 720
% Daily Value*
Fat 80g123%
Saturated Fat 11g69%
Polyunsaturated Fat 9g
Monounsaturated Fat 58g
Sodium 756mg33%
Potassium 468mg13%
Carbohydrates 11g4%
Fiber 6g25%
Sugar 2g2%
Protein 2g4%
Vitamin A 2252IU45%
Vitamin C 21mg25%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
RELATED POSTS
Beef Shish Kebab Recipe (Steak Kabobs)
Flank Steak with Chimichurri
This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.
0 comments Leave a Comment »
« Previous PostHomemade Basil Pesto (Genovese Pesto)
Next Post »Beef Shish Kebab Recipe (Steak Kabobs)
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
