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