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- 2 cups (packed) cilantro leaves
- 1 teaspoon kosher salt, plus more
- 2 teaspoons Sherry vinegar
Process garlic, cilantro, cumin, and 1 tsp. salt in a food processor, occasionally scraping down sides of bowl, until a smooth paste forms. With the machine running, drizzle in oil and process until well blended. Add Sherry and 1 tsp. water and process to blend. Season with salt.
Nutritional Content1 serving is 2 tablespoons, 1 serving contains: Calories (kcal) 60 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 120Reviews Section
Mojo Verde: Canarian Green Sauce
Mojo verde is something that I&rsquove been making for years. It&rsquos so versatile it fits to almost everything I like: roasted vegetables, potato pancakes, potatoes (especially potatoes!), fresh bread, soups, salads, beans&hellip If you decide to throw a Canarian party, I bet this sauce will disappear within minutes.
Mojo verde (translated from Spanish as &ldquogreen sauce&rdquo) is traditionally made of cilantro, olive oil, sea salt, garlic and cumin. I added sunflower seeds for the creamier consistency and a bit of lime juice for a tart touch. If you like a more spicy flavor, feel free to add a small chili pepper to it. I opted for the more fresh and less spicy flavor.
You can also substitute parsley for cilantro or use a 1:1 ratio of them, if you are not a big fan of cilantro. Although I would recommend you to try it with cilantro even though you think you don&rsquot like it, and here is why. My husband who is not a fan of neither cilantro nor parsley, liked this sauce and didn&rsquot even recognize what is it made of! This happened because the flavors complete each other to perfection in this sauce. The flavor of cilantro is quite strong here but not as strong as raw. That&rsquos why you might not expect cilantro to be there. In combination with olive oil, lime juice, cumin and garlic it tastes so much different!
In addition, mojo verde boosts your metabolism and immune system, lowers your blood sugar, free radical production and cholesterol. Moreover, cilantro (and coriander as well) has anti-inflammatory and antibacterial properties, which are especially important in winter. Adding cilantro (or cilantro green sauce) to your veggies is a great way to add flavor without adding extra calories.
If you want to preserve it, just boil your jars in water for 15 minutes, cool them, pour the green sauce and a tablespoon of olive oil on top. That way you can store it in the fridge for a few weeks. If you want to store it longer, simply freeze it and enjoy it any time you have potatoes, roasted veggies, beans, fish or anything else for dinner.
Check the recipe below and enjoy this fresh, flavorful and silky green sauce!
- For Fish:
- 2 pieces Pacific Cod
- Zest of 1 lemon
- 1 egg white
- 1 cup cooked quinoa
- 1 teaspoon smoked paprika
- 1 cup vegetable oil, for frying
- For Mojo Verde:
- 1 tablespoon fresh chives
- 1 tablespoon fresh parsley
- 1 tablespoon fresh mint
- 2 tablespoons fresh cilantro
- 1/2 jalapeño pepper, seeded
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- A pinch of freshly ground pepper
- Salt, to taste
- 4 cups coarsely chopped fresh cilantro leaves
- 3 medium cloves garlic
- 2 tablespoons sherry vinegar
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/2 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper
- 1/2 teaspoon McCormick Gourmet™ Organic Smoked Paprika
- 1/2 teaspoon sugar
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 2 to 4 tablespoons water
- 1/2 cup Spanish extra virgin olive oil
Spanish Wrinkled Potatoes with Mojo Verde | Papas Arrugadas Recipe
These Spanish Wrinkled Potatoes with Mojo Verde are loaded with flavors, easy to make and come together in about 35 minutes. They´re typically served as a tapas appetizer, but you can totally serve them as a side dish. Perfect next to some grilled fish and a yummy Spanish salad.
This dish hails from the Spanish Canary Islands, where it´s known as Papas Arrugadas con Mojo Verde. There is also another version of this dish, Papas Arrugadas con Mojo Picon. Which is the same wrinkled potatoes, but served with a garlic paprika sauce instead of the green sauce.
To make this dish, I used baby new potatoes, but you can use any type of small potatoes. Just make sure they´re waxy potatoes, which means having a low starch content. Such as red potatoes or fingerling potatoes.
TIPS & TRICKS to Make this Recipe: To make the mojo verde sauce, I used a handheld blender, but you can also use a food processor. The secret to giving the potatoes the wrinkled effect, is to gently shake them in the pan once they´re boiled. Remember to be gentle, otherwise the potatoes can break apart.
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This piquant salsa transforms an abundance of stalky coriander into a sauce of dreams. Once made, the sauce will keep in the fridge for up to a week and can be used on just about anything, though it works especially well with grilled food and on Canarian papas arrugadas. To make the latter, put a layer of new potatoes in the base of a wide saucepan. Cover with water, add enough sea salt to make it taste as salty as the sea, then bring up to a boil, uncoveredand leave to cook on a medium-high heat until all the water has evaporated. Turn down the heat to medium and continue cooking until the potatoes take on a white crust – be careful, though, because the pan will get very hot – and serve with mojo verde for dipping.
1 small bunch fresh coriander (100g)
1 small green pepper
2 green chillies
3 garlic cloves, peeled
1 tsp cumin seeds
1 tsp dried oregano
5 tbsp extra-virgin olive oil
2 tbsp sherry or red-wine vinegar
Sea salt, to taste
Roughly chop the coriander, stalks and all. Deseed and roughly chop the pepper, and roughly chop the chillies, including their seeds (save the tops to make yoghurt, if you wish). Put the pepper and chillies in a blender, add all the other ingredients and pulse to a thick, rough-textured puree you may need to add a dash of water and/or a little more oil to help it along. Season to taste and serve with papas arrugadas, boiled new potatoes, grilled vegetables and/or good, crusty bread.
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What you’ll need
Mojo Verde (pronounced Mo-ho vair-day) is truly magical. This uncooked sauce can transform plain steak or chicken into something so vibrant but it’s so easy to make.
Similar to chimichurri it uses few ingredients, including a big bunch of fresh herbs.
- Coriander (Cilantro): traditionally made using coriander (cilantro), you can absolutely substitute some or all of the coriander with parsley if you prefer.
- Spices: Garlic and a touch of cumin for flavour
- Vinegar: Sherry or red wine vinegar perfect.
- Green chilli (optional): while it’s punchy in flavour, it is not traditionally a spicy sauce. This version uses green chillis for a touch of heat. Feel free to use jalapeno instead or leave chilli out altogether.
- Oil: Extra-virgin olive oil works perfectly
- Avocado: Also, not traditional but it adds a little creaminess to the sauce. You can leave it out if you prefer.
Recipe: Goat Cheese With Mojo Verde
This is a great dish to make ahead for parties as it keeps for days, though we admit it tastes best on the day it is made. It’s flavorful, inexpensive, and exotic. When done right and allowed to sit at room temperature, the goat cheese softens so that it can be spread of toasted baguettes or crackers. After that, while the flavor stays exciting, the brilliant green of the mojo verde begins to fade.
If you’re looking for even more great Barcelona Wine Bar recipes, or know someone who is a fan, our cookbook makes a great gift.
goat cheese logs
6 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
2 sprigs fresh rosemary
¼ bunch fresh chives
two 8-ounce logs goat cheese
¼ pound cream cheese
1 clove garlic, minced
kosher salt and freshly ground black pepper
1 green bell pepper, seeded, cored, and cut into ¼-inch dice
¼ medium red onion, cut into ¼-inch dice (about ¼ cup)
¼ bunch fresh cilantro, stems removed and leaves thinly sliced
1 clove garlic, minced
1 jalapeño pepper, cut into ¼-inch dice (for less heat, scrape out the seeds and membranes first)
2 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
juice of ½ lime
kosher salt and freshly ground black pepper
baguette slices, flat bread, or endive spears, for serving
How to make it
1. To make the goat cheese logs: Strip the leaves from the thyme, parsley, and rosemary sprigs, discard the stems, and mince the leaves and the chives.
2. In an electric mixer fitted with the dough hook or the paddle attachment and set on medium speed, combine the goat cheese, cream cheese, garlic, and minced herbs. Season lightly with salt and pepper and mix well. Taste and adjust the seasonings.
3. Lay a sheet of plastic wrap about 1 foot long on a work surface. Using a rubber spatula, scrape enough of the cheese mixture along the plastic wrap to make a strip about 6 inches long and 1 inch wide. Roll the plastic wrap around the cheese to form a log about 6 inches long. Pinch and twist the ends to seal.
4. Continue to make logs with the cheese mixture until you have used all the mixture. You should have 2 to 3 logs. Refrigerate the logs for at least 2 hours and for up to 4 days.
5. To make the mojo verde: In a mixing bowl, mix together the bell pepper, onion, cilantro, garlic, and jalapeño. Add the vinegar, olive oil, and lime juice and mix gently. Season lightly with salt and pepper and stir well.
6. Using dental floss or a small, very sharp knife, slice the goat cheese logs into 18 rounds, each about ½ inch thick. Arrange 3 rounds on each of 6 serving plates to form a triangle. Spoon 2 tablespoons of the mojo verde on top of each round of cheese. The tapas can be prepared up to this point and left at room temperature for up to 2 hours or refrigerated for up to 6 hours. Let them return to room temperature before serving.
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This quick and easy sauce is excellent with grilled meats, or try it over cooked spaghetti squash.
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- 1 cup(s) cilantro, fresh
- 1 /4 cup(s) olive oil
- 1 medium garlic clove(s) or more to taste
- 1 /2 teaspoon(s) sea salt
Molly Pearl is the resident chef and meal plan creator at Paleo Plan. She is a published Paleo cookbook author, with a strong culinary background and years of experience working with Paleo ingredients.
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