In the Canary Islands, "mojos" or sauces are made with vinegar and oil and served cold, as an accompaniment to potatoes, meat and fish. These "mojos" can be red or green and sometimes spicy. Cilantro gives this "mojo" an intense flavor and deep green color, but is not spicy at all. Make ahead and serve with meat or fish, or drizzle over potatoes.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1.5 cups
Ingredients:
- 3-4 cloves garlic, peeled
- 1/4 tsp ground cumin
- 3/4 tsp coarse salt
- 1 bunch cilantro
- 1/2 - 1 cup virgin Spanish olive oil
- 4-5 Tbsp (approximately) water
- Spanish sherry vinegar to taste
Preparation:
Peel the garlic cloves. Trim stems from the cilantro bunch.
Process the cumin, garlic, cilantro and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually. Add small amounts of water until the sauce is thick, but not as thick as a paste. Add 1-2 tsp vinegar or more, according to your taste.
If you will not use the sauce the same day, store in a glass jar, (such as the jars made for canning). Seal tightly and refrigerate.
Serve with potatoes, meat or fish.
Substitution Note: Substitute a bunch of Italian (flat leaf) parsley for the cilantro for a different flavor.
