Spanish Mojo Verde Sauce

*This recipe was created for 24 servings. To adjust the serving quantity, enter a new yield (24 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Coarsely chopped fresh cilantro leaves 6 qt
Cloves garlic 18 each
Sherry vinegar 3/4 cup
Sea Salt, French Mediterranean 1.1 kg 1 tbsp
Cayenne Pepper, Ground 450 g 1 tbsp
Smoked Paprika 545 g 1 tbsp
Sugar 1 tbsp
Cumin, Ground 425 g 1 1/2 tsp
Water 3/4 cup
Spanish extra virgin olive oil 3 cups


Place cilantro, garlic, vinegar, sea salt, spices and sugar into food processor or blender container; cover. Process on high speed, gradually adding water just until blended. With blender or food processor, gradually add oil until smooth. Refrigerate at least 30 minutes to blend flavors or until ready to serve.


Test Kitchen Tips: 
• Store sauce in tightly covered container in refrigerator up to 1 week.

• This versatile sauce can be served on plancha grilled pork, beef, chicken, shrimp, scallops and fish.

• Serve Spanish Mojo Verde Sauce with Plancha Grilled Bread.

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