If you have ever dipped a piece of bread into green Mojo, you will understand why people from the Canary Islands speak about it with such pride.
Mojo Verde is one of those sauces that somehow goes with absolutely everything. Fish, potatoes, vegetables, or just on its own with a bit of bread .
Green Mojo has been part of Canarian cooking for centuries. Its roots go back to the 15th century, when the islands became a busy stopping point for merchants travelling between Europe, Africa, and the Americas. All that trading brought new ingredients, herbs, spices, and cooking ideas. Out of this mix came the famous mojos.
The name “Mojo” comes from the Portuguese word molho, which simply means sauce or marinade. People originally used it to season and preserve food, and each household would tweak the recipe slightly to suit their taste. Cilantro became the star of the green version. Although it originally came from the Mediterranean and Asia, it adapted perfectly to the warm climate of the Canary Islands, and families across the islands eventually created their own take on the sauce.
There are two main types of Mojo in the Canary Islands:
- Red Mojo is made with paprika and peppers, sometimes with a little chilli. It is stronger and often served with meat.
- Green Mojo is made with cilantro or parsley. It tastes fresh and aromatic, and it works especially well with fish and vegetables.
How Mojo Verde is made on the Canary Islands
- 1 large bunch of fresh cilantro (use the leaves only)
- 2 garlic cloves
- 1 teaspoon cumin seeds (toasted and ground if possible)
- Half a teaspoon coarse salt
- 60 ml extra virgin olive oil
- 30 ml white wine vinegar or apple cider vinegar
- A splash of water if you want a thinner sauce
- Peel and chop the garlic. Remove the germ if you prefer a milder flavour.
- Crush the garlic with the salt and cumin in a mortar until you have a smooth paste.
- Add the chopped cilantro and keep crushing until it releases its oils and turns into a thick green base.
- Slowly add the vinegar and olive oil while stirring so the mixture emulsifies.
- Add a little water if you want the sauce to be slightly looser.
You can use a blender instead of a mortar, but blend it gently. Over-blending warms the sauce and dulls the bright green colour.
Tips for the best Mojo Verde
After a recent trip to the Canary Islands, we discovered a fabulous little eatery where the chef was more than happy to chat about his Mojo! He shared his top tips and common mistakes to avoid when making the sauce. He did swear me to secrecy though, so mum’s the word!
- Use very fresh cilantro with bright green leaves.
- Go easy on the cumin, as it can take over if you add too much.
- Choose a good olive oil, because you will taste the difference.
- Use less garlic if you want a milder sauce.
- Add a little extra vinegar if you want more acidity.
- Add a splash of water if the texture feels too thick.
- A pinch of chilli works if you want a slight kick.
Common Mojo mistakes
- Adding too much garlic makes it harsh. Stick to one or two cloves and remove the germ if needed.
- Adding too much vinegar makes the sauce too sharp. Add it slowly and taste as you go.
- Getting the texture wrong is easy. Use oil or water to adjust it.
- Using old cilantro results in a dull flavour. Always use fresh leaves.
- Serving it immediately does not give the sauce time to settle. Let it rest for at least a couple of hours.
