Canarian Mojo Verde

Vibrant cilantro and garlic herb sauce from the Canary Islands.

BlendingEmulsification

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Origin: Canary Islands, Spain

Best paired with: Grilled Seabass, Wrinkled Potatoes, Roasted Pork

Mise en Place

  • 1 bunch Fresh Cilantro
  • 4 pcs Garlic Cloves
  • 1 tsp Ground Cumin
  • 2 tbsp Sherry Vinegar
  • 100 ml Extra Virgin Olive Oil

Mojo Verde

Mojo Verde is the signature green herb sauce of the Canary Islands. By blending a high proportion of fresh cilantro and garlic with cumin, vinegar, and olive oil, you create a sharp, refreshing emulsion that is perfect for grilled seafood and poultry.

History & Origins

Developed in the Canarian archipelago, serving as a hub between Spain and the Americas. The inclusion of cumin reflects North African culinary influences.

The Science

This is a cold oil-in-water herb emulsion. Raw garlic and green cilantro leaves act as solid particle stabilizers (Pickering emulsion), suspending the oil.

Technique

Drizzle the olive oil in slowly while blending to create a cohesive, slightly thickened emulsion rather than a separated oil pool.

Common Mistakes

Using dried herbs. Mojo verde requires fresh cilantro leaves and tender stems to achieve its vibrant green color and fresh taste.

Chef's Notes

Add half a green bell pepper if you want a milder, fruitier body to your mojo.

Step-by-Step Instructions

  1. Blend Base

    In a blender, combine **1 bunch Fresh Cilantro**, **4 pcs Garlic Cloves**, **1 tsp Ground Cumin**, and **2 tbsp Sherry Vinegar**. Blend until chopped.

    4 min
  2. Emulsify Oil

    With the blender running on low, slowly drizzle in **100 ml Extra Virgin Olive Oil** until a smooth green sauce forms.

    6 min