Mojo Verde Recipe: Traditional Canary Islands Green Sauce

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Mojo Verde Recipe Notes

​About Mojo Verde
Mojo sauces are a traditional part of Canary Islands cuisine, which comes from the islands off the northwest coast of Africa. They’re typically made with a combination of oil, garlic, and either red peppers or green herbs, and are used to add flavor to meats, seafood, and vegetables.

Mojo verde, or green mojo, is one classic variation. Traditionally, it uses fresh green herbs like cilantro and parsley and is often brightened with sour orange juice, which is native to the Canary Islands. Outside of the Canaries, lime is sometimes used as a practical substitute.

​Why I Love Mojo Verde
My version usually includes:

• Chopped cilantro
• Extra virgin olive oil
• Garlic
• Lime juice (sour orange would be authentic)
• Jalapeno
• Cumin, salt & pepper

It’s herby, garlicky, and bright, perfect spooned over roasted vegetables, potatoes, rice, salads, or your favorite protein. I keep some variation of mojo verde, chimichurri, or salsa verde in my fridge almost all the time.

For comparison:

• Chimichurri: Cilantro + parsley + red wine vinegar
• Salsa verde: Parsley + lemon juice
• Mojo verde: Cilantro + olive oil + garlic + lime/sour orange

What stays consistent across all these sauces is their herby, vibrant, and versatile nature.

​How I Make It

1. Chop the herbs
   • By hand for a rustic texture
   • Or pulse in a food processor for speed
2. Include the stems if they aren’t too woody, they add flavor.
3. Combine with olive oil and remaining ingredients
   • I like to stir in the oil by hand so it pools around the herbs rather than emulsifying completely, but it’s still delicious if you blitz everything together.

Tips

• Adjust the heat by swapping jalapeno for another pepper or leaving it out.
• Choose a light tasting olive oil, or any neutral tasting oil.
• Let it sit for 10–15 minutes before serving for flavors to meld.
• Store in a glass jar in the fridge for up to a week.

Mojo Verde Step by Step

1. Chop the herbs.

2. Drizzle in Extra Virgin Olive Oil until it starts to pool around the herbs

3. Add garlic, jalapeno and season with salt. I sometimes add cumin but this isn't traditional. I read that paprika is sometimes added, but I haven't tried it.  

4. Stir together, add lime juice to taste. 

5. Enjoy spooned or stirred into your fav protein, starch, or vegetables. 

Veggie Seitan Skewers
The photo below was my dinner that I made from a recipe in a Spanish Cookbook I have. Vegan Recipes from Spain by Gonzalo Baro. I skewered chunks of bell peppers, red onion, zucchini, and seitan, with cherry tomatoes and broccoli at each end, then grilled them with a bit of olive oil, s & p until everything was softened a bit with some blackened bits. The mojo verde spooned over top was insanely good! You don't really need a recipe for this one it is so simple. Perfect with Roasted Potatoes & Mojo Verde along side.