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Cilantro Sauce / Mojo
Spain - Canary Islands
  -   Mojo de Cilantro
Makes:
Effort:
Sched:
DoAhead:  
10 oz  
**
10 hr  
Yes

This sauce/dip (pronounced "moho") is used with fish, potatoes and fresh cheese, as a sauce, dip or marinade. Cilantro was once the top herb in most of Europe, taken to the Canary Islands and the New World by European Traders. In Europe it has been almost entirely replaced by parsley, but the Canary Islands and Latin America are still very big on cilantro, as is most of Asia.


1
6
3
1/2
2/3
3
c
cl
oz
t
c
T
Cilantro Leaves (1)  
Garlic
Bell Pepper, grn
Salt
Olive Oil, ExtV
Wine Vinegar, white
Make   -   (30 min - mostly for pulling cilantro leaves)
  1. Chop CILANTRO, discarding all but the finest stems. Crush GARLIC and chop. Chop BELL PEPPER. Mix all with Salt.
  2. Run Cilantro mix in a food processor, or pound in a big mortar, until reduced to a paste. If you make it in a processor (this recipe just fits in my mini-prep processor) you will have to start adding Olive Oil as soon as you put in the garlic, as garlic is very sticky.
  3. Mix in Olive Oil and Wine Vinegar.
  4. Refrigerated, in a tightly sealed container, this should last a week or so.
NOTES:
  1. Cilantro:   Volume is leaves only, finely chopped and lightly packed, with all coarse stems discarded. Measuring Cilantro (and other fresh herbs) is a real pain, but here there is so much it is easier. 1 c finely chopped = 6-3/4 ounces whole bunches (big stemmy bunches like we get in Southern California produce markets). This will yield about 3-1/2 ounces of leaf, so 3-1/2 ounces leaves = 1 cup chopped fine.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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