This sauce is from the Canary Islands. this green, herb-flavored variation of Mojo Rojo (see recipe I posted) is good on almost anything and especially good with seafood. Very simple recipe (for begginner cooks). From Eating Well.

Ingredients

cider vinegar or 2 tablespoons wine vinegar↗2 tablespoons
extra virgin olive oil↗2 tablespoons
garlic cloves, crushed and peeled↗6 cloves
lightly packed fresh cilantro leaves, washed and dried↗1⁄2 cup
lightly packed fresh parsley leaves, washed and dried↗1⁄2 cup
diced green bell peppers (1 1/2 medium)2 cups
sliced almonds, toasted↗2 teaspoons
slices French bread, 1/2 inch thick lightly toasted and cubed↗3 slices
fresh green serrano peppers or 1 jalapeno pepper, seeded and coarsely chopped↗1
salt, to taste↗1⁄2 teaspoon

Step-by-step instructions

1
Put vinegar, oil, garlic, cilantro and parsley in a blender.
2
Add bell pepper and almonds; pulse until completely pureed.
3
Add bread, serrano (or jalepaeno) and salt; pulse until smooth.
4
If the sauce seems thick, thin with a little water.
5
Note:The mojo will keep, covered in the refridgerator for up to 4 days.
6
If it separates a little, drain off liquid.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App