All-rounder
Culinary short vacation: Recipe for the Canarian classic Mojo Verde
It should not be missing from any holiday in the Canary Islands: Mojo Verde captivates the senses and tastes good with fish, meat, potatoes and vegetables.
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Mojo Verde is one of the classics of Canarian cuisine. The green version of the traditional dish is easy to prepare yourself. Culinary short vacation: The recipe for Mojo Verde.
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Lots of parsley, plenty of coriander, chili, paprika and tons of garlic make the sauce an exotic all-rounder that immediately makes you want to go to the beach, sun and sea. Mojo Verde goes well with almost everything: whether fish or meat dishes, vegetable pans, pasta or potatoes, the spicy sauce gives every dish that certain something. In the Canary Islands it is preferably served with papas arrugadas – Canarian jacket potatoes with a fine salt crust.
By the way: “Mojo” means nothing other than “sauce”, “verde” and “rojo” are the equivalent of “green” and “red”.
Recipe for the green sauce of the Canary Islands – Mojo Verde
Ingredients for one glass
- 1 bunch of flat-leaf parsley
- 1 bunch of coriander, fresh
- 1 chili pepper, green
- 5 cloves of garlic
- 1 bell pepper, green
- 30 ml lemon juice from one organic lemon
- 200 g olive oil, virgin
- 2 tbsp red wine vinegar
- 1 tsp cumin powder
- 1 tsp thyme
- Salt pepper
preparation
- Wash the parsley and coriander, shake dry and pick off the leaves. Wash the chili pepper and cut into rings. Peel garlic cloves. Wash the peppers, remove the core and cut into small pieces. Squeeze lemon.
- Puree the ingredients together with the olive oil. Slowly add the oil little by little.
- Finally, season with red wine vinegar and spices and place in a screw-top jar.
- The sauce will keep in the fridge for about a week.
Goes with Mojo Verde: Bread, potatoes, meat and fish as well as vegetables.
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