Spanish Mojo Verde Sauce
|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|
|Cumin, Ground 425 g||1 1/2 tsp|
|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.