Mojo Verde – Canarian Green Sauce

A vibrant Mojo Verde, made with cilantro, garlic and olive oil. This flavorful Spanish green sauce from the Canary Islands is the perfect topping for roasted vegetables, potatoes, meats, and seafood!

Mojo Verde is the Spanish cousin to Italian Pesto. If you love green herb sauces, also try my Basil Walnut Pesto and my Authentic Chimichurri Sauce.

What Does Mojo Verde Mean?

Mojo Verde is literally translated from Spanish to English as “Green Sauce.”

It originated in the Spanish Canary Islands, where other sauces are made as well, such as Mojo Rojo (Red Sauce) and Mojo Picón (Spicy Sauce, usually orange).

The base of the sauces are garlic, vinegar, and olive oil. The different colors of the sauce contain different peppers and herbs. Some versions contain orange juice for a splash of sweetness.

Mojo Verde gets its vibrant green color from cilantro and green peppers. This version uses jalapeño and green bell pepper. The sauce can be made mild, with only green bell peppers, or more spicy, by adding more jalapeño.

You’ll love this sauce because it’s an easy way to add flavor to your dishes! Toss it all in the food processor, and whip up a garlicky herb sauce, perfect for topping a variety of grilled meats, seafoods, and vegetables.

Mojo Verde vs Salsa Verde

Green mojo sauce is from the Canary Islands of Spain, and is an olive oil based condiment.

Salsa verde is a Mexican green salsa, made with tomatillos, green chilis, onions and cilantro. It is not olive oil based.

How to Use Mojo Verde

This vibrant green sauce is commonly served with papas arrugadas (translated as “wrinkly potatoes”), which are new potatoes boiled in salted water, so the skin becomes wrinkly and covered in salt.

Mojo verde sauce is versatile, and can also be used:

• On roasted vegetables, like peppers, zucchini, and asparagus
• On seafoods, like salmon, shrimp, or white fish
• On roasted chicken
• Use as a dip for fresh bread

What You’ll Need

• Cilantro
• Green Bell Pepper
• Jalapeño (optional, if you prefer a little heat)
• Fresh Garlic Cloves
• Lime juice (or sub lemon juice)
• Red Wine Vinegar (sherry vinegar or white wine vinegar will work!)
• Cumin (ground, or crushed cumin seeds)
• Kosher Salt
• Black Pepper
• Spanish Extra Virgin Olive Oil
• Optional: Add half an avocado for a creamy twist! This is not traditional, but is delicious.

How to Make Mojo Verde

Step 1: Add all ingredients except olive oil to a food processor bowl.

Step 2: Process the herbs and peppers until they are chopped up finely.

Step 3: Scrape down the sides of the food processor (or blender), and then drizzle in the olive oil slowly as you continue to run the food processor. It should take about 1 minute to drizzle in the olive oil, to give the sauce time to emulsify.

Step 4: Serve Mojo Verde with roasted vegetables, meats, or seafood. It’s perfect with my Slow Roasted Salmon!

FAQ & How to Store Leftovers

How to Store Mojo Verde

Place mojo verde in an airtight container, and refrigerate for up to 5 days.

Can I freeze mojo verde?

Yes! Add it to an air tight container, and freeze it for up to 3 months. This is a great way to use up cilantro if you don’t have an immediate need for it.

Allow it to thaw at room temperature, give it a stir, and use it to flavor your meals.

Is Mojo Verde spicy?

The sauce is relatively mild. The spiciness can be adjusted based on the desired level. Use all bell pepper for a more mild sauce. Add more jalapeño, or opt for spicier peppers, to increase the heat!

Other Healthy Condiment Recipes

• Creamy Avocado Salsa Verde
• Pipián Verde (Pumpkin Seed Green Mole)
• Carrot Top Chimichurri

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