Best 4 Mojo Verde Recipes

Mojo verde is a vibrant and flavorful sauce originating from the Canary Islands, off the coast of Africa. It is a key component of many traditional dishes and adds a delectable tangy, herbaceous flavor to meats, fish, and vegetables. This versatile sauce is typically made with a blend of fresh herbs, such as parsley, cilantro, and garlic, combined with olive oil, vinegar, and spices. There are many variations of mojo verde, each with unique flavor profiles, reflecting the diverse culinary heritage of the Canary Islands. In this article, we will explore the nuances of mojo verde, providing you with insights into its history, variations, and culinary applications, as well as sharing some of the best recipes to create this delectable sauce at home.

Here are our top 4 tried and tested recipes!

MOJO VERDE

Mojo Verde image

This sauce is from the Canary Islands. this green, herb-flavored variation of Mojo Rojo (see recipe I posted) is good on almost anything and especially good with seafood. Very simple recipe (for begginner cooks). From Eating Well.

Provided by Bev I Am

Categories Sauces

Time 15m

Yield 1 3/4 cup

Number Of Ingredients 10

Ingredients

2 tablespoons cider vinegar or 2 tablespoons wine vinegar
2 tablespoons extra virgin olive oil
6 garlic cloves, crushed and peeled
1/2 cup lightly packed fresh cilantro leaves, washed and dried
1/2 cup lightly packed fresh parsley leaves, washed and dried
2 cups diced green bell peppers (1 1/2 medium)
2 teaspoons sliced almonds, toasted
3 slices French bread, 1/2 inch thick lightly toasted and cubed
1 fresh green serrano peppers or 1 jalapeno pepper, seeded and coarsely chopped
1/2 teaspoon salt, to taste

Steps:

Put vinegar, oil, garlic, cilantro and parsley in a blender.
Add bell pepper and almonds; pulse until completely pureed.
Add bread, serrano (or jalepaeno) and salt; pulse until smooth.
If the sauce seems thick, thin with a little water.
Note:The mojo will keep, covered in the refridgerator for up to 4 days.
If it separates a little, drain off liquid.

GRILLED BABY POTATOES WITH MOJO VERDE SAUCE

Grilled Baby Potatoes with Mojo Verde Sauce image

Tender potatoes grilled until golden and tossed with a spicy cilantro-serrano pepper sauce. Such a fun side dish for spring and summer.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 12

Ingredients

1 1/2 pounds fingerling potatoes or baby potatoes (scrubbed)
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 cups fresh cilantro leaves + a few more leaves for garnish
3 tablespoons olive oil
2 tablespoons freshly-squeezed lime juice
1 serrano pepper (seeded and roughly minced)
2 large cloves garlic (roughly minced)
1 tablespoon red wine vinegar
1/8 teaspoon kosher salt + more to taste
1/4 teaspoon granulated sugar or honey (if not vegan, optional)

Steps:

Boil the potatoes: Scrub the potatoes and place them in a large pot of salted water. Place on the stove over high heat and bring to a boil. Cook for 8-10 minutes, until just fork tender (they shouldn't be 100% cooked). Remove from heat and run under cold water. Set aside to cool the rest of the way.
Make the mojo verde: Add all ingredients to the bowl of a small food processor. Puree. Taste and add additional salt if desired. If it seems too acid, you can add a bit of sugar or honey as noted in the ingredients to tame it. Note: I have made the sauce in my blender as well, but I find there's not quite enough sauce to blend well. Another option is to double or triple the sauce and then refrigerate the remainder for later on.
Grill the potatoes. Preheat your grill on medium-high, about 450 degrees Fahrenheit. Slice the potatoes in half and place in a medium bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently.
Lay potatoes flat-side down on the grill. Cook until browned, about 3 minutes. Carefully flip and cook for another 3-4 minutes on the other side. Test with a fork to make sure they're tender. Transfer potatoes from grill back to the bowl. Pour the sauce over the top. Toss to coat. Sprinkle with additional cilantro leaves and serve.

MOJO VERDE

Mojo Verde image

Provided by Norman Van Aken

Categories Sauce Food Processor Garlic Roast Vinegar Hot Pepper Tomatillo

Yield Makes 1 1/2 cups

Number Of Ingredients 9

Ingredients

2 large poblano peppers
8 ounces tomatillos, papery husks and cores removed, and rinsed
Canola oil
1/2 cup virgin olive oil
1 tablespoon Spanish sherry vinegar
1/4 cup Roasted Garlic
1/2 teaspoon kosher salt
2 teaspoons toasted and ground cumin seeds
1/2 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 350 degrees. Lightly rub the poblanos and tomatillos with canola oil. Place on a baking sheet , and roast for 20 minutes. Put the poblanos in a bowl, cover tightly with plastic wrap, and let stand for about 15 minutes. Set the tomatillos aside to cool.
Peel the poblanos and remove the stems and seeds.
Combine all of the ingredients in a food processor and puree until fairly smooth. Refrigerated, this will keep for up to 1 month.

FISH IN FOIL WITH SWEET ONIONS, TOMATOES, AND MOJO VERDE

Fish in Foil with Sweet Onions, Tomatoes, and Mojo Verde image

Provided by Food Network

Categories main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 tablespoon pure olive oil, plus 2 tablespoons
2 medium red onions, sliced
2 tablespoons butter
Kosher salt and freshly toasted and ground black pepper
1 pound medium-size red potatoes, cut into 1/4-inch-thick slices
1 (4-pound) whole snapper, gutted, scaled, pectoral gill cut out but tail left on (ask your fishmonger to do this)
1/4 cup Mojo Verde, recipe follows
1 pound ripe tomatoes, sliced
1/4 cup white wine
Lemon wedges, for garnish
2 large poblanos, roasted, stemmed, seeded, and peeled
1/2 pound tomatillos, peeled and roasted
1/2 cup virgin olive oil
1 tablespoon Spanish sherry vinegar
1/4 cup roasted garlic
1/2 teaspoon kosher salt
2 teaspoons cumin, freshly toasted and ground
1/2 teaspoon freshly ground black pepper

Steps:

Preheat oven to 400 degrees F.
In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and butter. When the butter foams, add the onions and season with salt and pepper. Stir to coat. Cook for 8 to 12 minutes, stirring only occasionally until they get golden. Let cool.
Tear 2 pieces of aluminum foil that are large enough to wrap the fish in. Layer them, 1 sheet on top of the other. Fold up all sides of the foil so that it resembles a little aluminum boat. Into the boat pour the remaining 2 tablespoons of olive oil and spread it around. Next, lay the potatoes in the boat in 1 layer, making sure they make contact with the oil. Season them with salt and pepper.
With a sharp knife make slashes in the flesh of the fish about 1 1/2 inches apart, almost to the bone, and season with salt and pepper. Repeat on the other side of the fish. Lay it on top of the potatoes. Spoon the Mojo Verde on top of the fish. Lay the tomatoes on top of that, then spoon a little more Mojo Verde on the tomato slices. Next spoon on the caramelized onions. Pour the wine around the fish.
Fold up the foil to seal, set it on a sheet pan, and roast for about 1 hour or until cooked through. Remember that cooking times can vary significantly, depending on the thickness and type of fish, but it can be kept warm and retain its moisture for up to 30 minutes if kept wrapped. Serve with lemon wedges and extra Mojo Verde on the side.
Preheat oven to 350 degrees F. On baking sheets, roast the peppers and tomatillos for 15 to 20 minutes. Remove and let cool.
Puree all of the ingredients until the mixture is fairly smooth. Refrigerated, this will keep up to 1 month.

Tips:

For a traditional mojo verde, use a mortar and pestle to grind the ingredients together. This will give the sauce a more rustic texture.
If you don't have a mortar and pestle, you can use a food processor or blender. Just be sure not to over-process the sauce, or it will become too smooth.
Mojo verde can be made ahead of time and stored in the refrigerator for up to 1 week. Bring it to room temperature before serving.
Mojo verde is a versatile sauce that can be used on a variety of dishes, including chicken, fish, pork, vegetables, and even fruit.
To make a vegan mojo verde, use olive oil instead of butter and omit the bacon. You can also use a plant-based milk, such as almond milk or coconut milk, instead of cow's milk.

Conclusion:

Mojo verde is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, tangy, or mild, there is a mojo verde recipe out there for you. So next time you're looking for a new way to add flavor to your food, give mojo verde a try. You won't be disappointed!

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