This sauce is from the Canary Islands. this green, herb-flavored variation of Mojo Rojo is good on almost anything and especially good with seafood. Very simple recipe (for beginner cooks). From Eating Well.
This sauce is from the Canary Islands. this green, herb-flavored variation of Mojo Rojo is good on almost anything and especially good with seafood. Very simple recipe (for beginner cooks). From Eating Well.
Put vinegar, oil, garlic, cilantro and parsley in a blender.
Add bell pepper and almonds; pulse until completely pureed.
Add bread, Serrano (or jalapeño) and salt; pulse until smooth.
If the sauce seems thick, thin with a little water.
The mojo will keep, covered in the refrigerator for up to 4 days. If it separates a little, drain off liquid.
