Mojo Verde is a sauce from the Canary Islands....and I LOVE IT. It's made up of chopped cilantro, extra virgin olive oil, garlic, lime juice, jalapeno, cumin & s&p. I read that sour orange is typically used instead of lime. I'm not certain what type of pepper is authentic, but jalapeno is readily available here so that is what I used. Mojo Verde is similar to chimichurri and salsa verde, and I keep some variation of them in my fridge at all times. When I make chimichurri I tend to use cilantro, parsley and red wine vinegar. For my salsa verde I use parsley and lemon juice. What stays the same is they are all herby, bright, garlicky and delicious spooned over basically anything. Try serving any of these sauces with roasted vegetables, potatoes, rice, salad, or your favourite protein.
You can either chop the herbs by hand, or use your food processor to get the job done. I personally use the stems from my herbs as well as the leaf, as long as they aren't insanely woody. If I use my food processor to chop the herbs, I'll still add them to a bowl and stir in the olive oil and remainder of ingredients by hand. I like the olive oil to pool around the herbs instead of emulsify completely...but it will still be delicious if you just blitz it all together in the food processor.
Hey! I'm Trisha