Spanish Mojo Verde Sauce
Ingredients
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100 grams (4 ounce) coarsely chopped fresh coriander leaves
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2 teaspoons Garlic Granules
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2 tablespoons sherry vinegar
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1/2 teaspoon Sea Salt
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1/2 teaspoon Cayenne Chilli Pepper
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1/2 teaspoon Smoked Paprika
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1/2 teaspoon sugar
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1/2 teaspoon Ground Cumin
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2-4 tablespoons water
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125 millilitres (4 fluid ounce) Spanish extra virgin olive oil
Key Products
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Test Kitchen Tips:
Store sauce in tightly covered container in refrigerator for up to 1 week.
This versatile sauce can be served on plancha grilled pork, beef, chicken, prawns, scallops and fish.
Serve Spanish Mojo Verde Sauce with Plancha Grilled Bread.
Instructions
- 1 Place the coriander, Garlic, vinegar, Sea Salt, spices and sugar into a food processor or blender and blend on high speed, gradually adding water to make a paste. Gradually drizzle in the oil, continuing to blend until it becomes a smooth sauce.
- 2 Refrigerate for 30 minutes to develop the flavours, or until it’s ready to serve.