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.


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 tbsp
Club House Cayenne Pepper, Ground 1 tbsp
Club House Smoked Paprika 1 tbsp
Sugar 1 tbsp
Club House Cumin, Ground 1 1/2 tsp
Water 3/4 cup

chef's tip

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.


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.

You might also be interested in:

CHILIES OBSESSION - Feisty Heat Makes the Tastebuds Tingle

Is a ban on condiments a good idea

How are restaurateurs using fish in their menus

Japanese pancakes the ultimate latenight snack

Why do Canadians love French fries