Mojo Verde Food

MOJO VERDE

Mojo Verde image

Provided by José Andrés

Categories Sauce Garlic No-Cook Vegetarian Healthy Vegan Cilantro Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 6

Ingredients

6 garlic cloves
2 cups (packed) fresh cilantro leaves
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
2 teaspoons Sherry vinegar

Steps:

Process 6 garlic cloves, 2 cups (packed) fresh cilantro leaves, 1 teaspoon salt, and 1/2 teaspoon ground cumin in a food processor, occasionally scraping down sides of bowl, until a smooth paste forms. With machine running, drizzle in 1/2 cup extra-virgin olive oil and process until well blended. Add 2 teaspoons Sherry vinegar and 1 teaspoon water and process to blend. Season with salt.

MOJO VERDE

Mojo Verde image

Another of the many versions of mojo typical in the Canary Islands...This goes well with fish, potatoes, bread, and any kind of meat...use as a condiment or a marinade.

Provided by canarygirl

Categories Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 9

Ingredients

6 cloves garlic
1 pinch sea salt
1 teaspoon cumin seed
2 tablespoons minced green peppers
3 tablespoons minced cilantro
1/4 teaspoon oregano leaves
1/4 cup olive oil
2 -3 tablespoons red wine vinegar, to taste
water, to thin sauce to taste

Steps:

Using a mortar and pestle, mash the garlic, salt and cumin first.
Add green pepper, cilantro and oregano and mash until combined.
Add olive oil and stir well.
Mix in vinegar, stirring constantly.
Thin a bit with water to desired consistency.

Nutrition Facts : Calories 523.6, Fat 54.6, SaturatedFat 7.5, Sodium 593.5, Carbohydrate 8.3, Fiber 1.2, Sugar 0.8, Protein 1.8

MOJO VERDE

Mojo Verde image

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.

Provided by Bev I Am

Categories Sauces

Time 15m

Yield 1 3/4 cup

Number Of Ingredients 10

Ingredients

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

Steps:

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

MOJO VERDE

Mojo Verde image

Provided by Norman Van Aken

Categories Sauce Food Processor Garlic Roast Vinegar Hot Pepper Tomatillo

Yield Makes 1 1/2 cups

Number Of Ingredients 9

Ingredients

2 large poblano peppers
8 ounces tomatillos, papery husks and cores removed, and rinsed
Canola oil
1/2 cup virgin olive oil
1 tablespoon Spanish sherry vinegar
1/4 cup Roasted Garlic
1/2 teaspoon kosher salt
2 teaspoons toasted and ground cumin seeds
1/2 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 350 degrees. Lightly rub the poblanos and tomatillos with canola oil. Place on a baking sheet , and roast for 20 minutes. Put the poblanos in a bowl, cover tightly with plastic wrap, and let stand for about 15 minutes. Set the tomatillos aside to cool.
Peel the poblanos and remove the stems and seeds.
Combine all of the ingredients in a food processor and puree until fairly smooth. Refrigerated, this will keep for up to 1 month.

MOJO VERDE

Mojo Verde image

Use Jose Andres' mojo verde as a dipping sauce for his Wrinkled Potatoes.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 6

Ingredients

6 cloves garlic, peeled
1 teaspoon sea salt
2 cups well-packed chopped cilantro leaves
1/2 teaspoon cumin seeds
1/2 cup Spanish extra-virgin olive oil
2 teaspoons sherry-wine vinegar

Steps:

Using a mortar and pestle, mash the garlic and salt to a smooth paste. Add cilantro leaves and cumin seeds; mash until well combined. Slowly drizzle in olive oil while continuing to mash, until all the olive oil is absorbed.
Turning the pestle in a slow, circular motion around the mortar, drizzle in 2 teaspoons water and vinegar. Keep at room temperature until ready to serve.

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