Small Bowl of Mojo Verde
(click to enlarge)

Mojo Verde


Caribbean / South America / Canary Islands   -   Mojo Verde
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
**
25 min
Yes		 This sauce / dip (pronounced "moho") originated in the Spanish Canary Islands, but version like this one are now popular all through the Caribbean and South America.




1
4
1
1/2
3
1/2
1
1/3
c
cl

t
T
c
T
t
Cilantro (1)
Garlic
Chili Serrano
Cumin Seed
Lime Juice
Olive Oil, ExtV
Wine Vinegar, white  
Salt
Make   -   (25 min - mostly for pulling cilantro leaves)
  1. Chop CILANTRO medium, discarding coarser stems. Measure is leaves and tender stems, chopped medium and packed moderately.
  2. Crush GARLIC and chop small.
  3. Chop Serrano, small. If you feel you need to, remove the seed mass but leave in the veins for some hotness.
  4. Grind Cumin Seed.
  5. Squeeze Lime Juice.
  6. Place All Ingredients in a Food Processor and run to the fineness you want.
  7. Refrigerated, in a tightly sealed container, this should last a week or so.
NOTES:

  1. Cilantro:

      Cilantro, once the top herb in most of Europe, was taken to the New World and Asia by European traders. Some people can't stand Cilantro (curable by exposure), and could use Parsley instead.
  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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