Mojo de Cilantro or Spanish Cilantro Green Sauce

By
Lisa & Tony Sierra
Lisa & Tony Sierra
Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.
Learn about The Spruce Eats' Editorial Process
Updated on 02/7/22
Mojo de Cilantro or Spanish Cilantro Green Sauce

The Spruce / Stephanie Goldfinger

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 8 to 12 servings

Mojos (pronounced "MO-hos") originated in the Canary Islands and are sauces made with vinegar, garlic, and oil. They are served cold as an accompaniment to potatoes, meat, and fish. There are generally two versions: mojo rojo (red sauce) and mojo verde (green sauce), and they can sometimes be spicy.

However, this recipe is not spicy at all. Cilantro gives this mojo an intense flavor and deep green color, but it does not add any heat. Make this mojo ahead of time, store in a tightly-sealed container and refrigerate to have on hand to serve as a sauce with lunch or dinner.

If you don't care for cilantro or have plenty of parsley in your refrigerator or garden, you can substitute a bunch of Italian (flat leaf) parsley for the cilantro. It will have the same bright green color but will impart a very different flavor.

Ingredients

  • 3 to 4 cloves garlic

  • 1 bunch fresh cilantro, about 1 to 1 1/2 cups

  • 1/4 teaspoon ground cumin

  • 3/4 teaspoon coarse salt

  • 1/2 to 1 cup olive oil, preferably virgin Spanish olive oil

  • 1/4 cup water, more as needed

  • Spanish sherry vinegar, to taste

Steps to Make It

  1. Gather the ingredients.

    Mojo de Cilantro or Spanish Cilantro Green Sauce ingredients

    The Spruce / Stephanie Goldfinger

  2. Peel the garlic cloves. Trim stems from the cilantro bunch.

    peel garlic cloves and remove cilantro stems

    The Spruce / Stephanie Goldfinger

  3. Process the garlic and cilantro with the cumin and salt in a food processor or blender to create a paste. While the processor or blender is running, drizzle in olive oil gradually.

    Process the garlic and cilantro with the cumin and salt in a food processor

    The Spruce / Stephanie Goldfinger

  4. Add small amounts of water until the sauce is thick, but not as thick as a paste. Add 1 to 2 teaspoons of vinegar or more, according to your taste.

    add water and vinegar to the cilantro mixture in the food processor

    The Spruce / Stephanie Goldfinger

  5. Store in a glass jar (such as the jars made for canning) if you will not use the sauce the same day. Seal tightly and refrigerate.

    Mojo de Cilantro or Spanish Cilantro Green Sauce

    The Spruce / Stephanie Goldfinger

 

Nutrition Facts (per serving)
162 Calories
18g Fat
0g Carbs
0g Protein
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Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 162
% Daily Value*
Total Fat 18g 23%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 134mg 6%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 1mg 5%
Calcium 4mg 0%
Iron 0mg 1%
Potassium 19mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)