Mojo Verde Recipes

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MOJO VERDE



Mojo Verde image

Another of the many versions of mojo typical in the Canary Islands...This goes well with fish, potatoes, bread, and any kind of meat...use as a condiment or a marinade.

Provided by canarygirl

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 9

6 cloves garlic
1 pinch sea salt
1 teaspoon cumin seed
2 tablespoons minced green peppers
3 tablespoons minced cilantro
1/4 teaspoon oregano leaves
1/4 cup olive oil
2 -3 tablespoons red wine vinegar, to taste
water, to thin sauce to taste

Steps:

  • Using a mortar and pestle, mash the garlic, salt and cumin first.
  • Add green pepper, cilantro and oregano and mash until combined.
  • Add olive oil and stir well.
  • Mix in vinegar, stirring constantly.
  • Thin a bit with water to desired consistency.

Nutrition Facts : Calories 523.6, Fat 54.6, SaturatedFat 7.5, Sodium 593.5, Carbohydrate 8.3, Fiber 1.2, Sugar 0.8, Protein 1.8

MOJO VERDE



Mojo Verde image

Use Jose Andres' mojo verde as a dipping sauce for his Wrinkled Potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 6

6 cloves garlic, peeled
1 teaspoon sea salt
2 cups well-packed chopped cilantro leaves
1/2 teaspoon cumin seeds
1/2 cup Spanish extra-virgin olive oil
2 teaspoons sherry-wine vinegar

Steps:

  • Using a mortar and pestle, mash the garlic and salt to a smooth paste. Add cilantro leaves and cumin seeds; mash until well combined. Slowly drizzle in olive oil while continuing to mash, until all the olive oil is absorbed.
  • Turning the pestle in a slow, circular motion around the mortar, drizzle in 2 teaspoons water and vinegar. Keep at room temperature until ready to serve.

MOJO VERDE



Mojo Verde image

This sauce is from the Canary Islands. this green, herb-flavored variation of Mojo Rojo (see recipe I posted) is good on almost anything and especially good with seafood. Very simple recipe (for begginner cooks). From Eating Well.

Provided by Bev I Am

Categories     Sauces

Time 15m

Yield 1 3/4 cup

Number Of Ingredients 10

2 tablespoons cider vinegar or 2 tablespoons wine vinegar
2 tablespoons extra virgin olive oil
6 garlic cloves, crushed and peeled
1/2 cup lightly packed fresh cilantro leaves, washed and dried
1/2 cup lightly packed fresh parsley leaves, washed and dried
2 cups diced green bell peppers (1 1/2 medium)
2 teaspoons sliced almonds, toasted
3 slices French bread, 1/2 inch thick lightly toasted and cubed
1 fresh green serrano peppers or 1 jalapeno pepper, seeded and coarsely chopped
1/2 teaspoon salt, to taste

Steps:

  • Put vinegar, oil, garlic, cilantro and parsley in a blender.
  • Add bell pepper and almonds; pulse until completely pureed.
  • Add bread, serrano (or jalepaeno) and salt; pulse until smooth.
  • If the sauce seems thick, thin with a little water.
  • Note:The mojo will keep, covered in the refridgerator for up to 4 days.
  • If it separates a little, drain off liquid.

FISH IN FOIL WITH SWEET ONIONS, TOMATOES, AND MOJO VERDE



Fish in Foil with Sweet Onions, Tomatoes, and Mojo Verde image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon pure olive oil, plus 2 tablespoons
2 medium red onions, sliced
2 tablespoons butter
Kosher salt and freshly toasted and ground black pepper
1 pound medium-size red potatoes, cut into 1/4-inch-thick slices
1 (4-pound) whole snapper, gutted, scaled, pectoral gill cut out but tail left on (ask your fishmonger to do this)
1/4 cup Mojo Verde, recipe follows
1 pound ripe tomatoes, sliced
1/4 cup white wine
Lemon wedges, for garnish
2 large poblanos, roasted, stemmed, seeded, and peeled
1/2 pound tomatillos, peeled and roasted
1/2 cup virgin olive oil
1 tablespoon Spanish sherry vinegar
1/4 cup roasted garlic
1/2 teaspoon kosher salt
2 teaspoons cumin, freshly toasted and ground
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and butter. When the butter foams, add the onions and season with salt and pepper. Stir to coat. Cook for 8 to 12 minutes, stirring only occasionally until they get golden. Let cool.
  • Tear 2 pieces of aluminum foil that are large enough to wrap the fish in. Layer them, 1 sheet on top of the other. Fold up all sides of the foil so that it resembles a little aluminum boat. Into the boat pour the remaining 2 tablespoons of olive oil and spread it around. Next, lay the potatoes in the boat in 1 layer, making sure they make contact with the oil. Season them with salt and pepper.
  • With a sharp knife make slashes in the flesh of the fish about 1 1/2 inches apart, almost to the bone, and season with salt and pepper. Repeat on the other side of the fish. Lay it on top of the potatoes. Spoon the Mojo Verde on top of the fish. Lay the tomatoes on top of that, then spoon a little more Mojo Verde on the tomato slices. Next spoon on the caramelized onions. Pour the wine around the fish.
  • Fold up the foil to seal, set it on a sheet pan, and roast for about 1 hour or until cooked through. Remember that cooking times can vary significantly, depending on the thickness and type of fish, but it can be kept warm and retain its moisture for up to 30 minutes if kept wrapped. Serve with lemon wedges and extra Mojo Verde on the side.
  • Preheat oven to 350 degrees F. On baking sheets, roast the peppers and tomatillos for 15 to 20 minutes. Remove and let cool.
  • Puree all of the ingredients until the mixture is fairly smooth. Refrigerated, this will keep up to 1 month.

MOJO VERDE



Mojo Verde image

Provided by José Andrés

Categories     Sauce     Garlic     No-Cook     Vegetarian     Healthy     Vegan     Cilantro     Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 6

6 garlic cloves
2 cups (packed) fresh cilantro leaves
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
2 teaspoons Sherry vinegar

Steps:

  • Process 6 garlic cloves, 2 cups (packed) fresh cilantro leaves, 1 teaspoon salt, and 1/2 teaspoon ground cumin in a food processor, occasionally scraping down sides of bowl, until a smooth paste forms. With machine running, drizzle in 1/2 cup extra-virgin olive oil and process until well blended. Add 2 teaspoons Sherry vinegar and 1 teaspoon water and process to blend. Season with salt.

MOJO VERDE



Mojo Verde image

Provided by Norman Van Aken

Categories     Sauce     Food Processor     Garlic     Roast     Vinegar     Hot Pepper     Tomatillo

Yield Makes 1 1/2 cups

Number Of Ingredients 9

2 large poblano peppers
8 ounces tomatillos, papery husks and cores removed, and rinsed
Canola oil
1/2 cup virgin olive oil
1 tablespoon Spanish sherry vinegar
1/4 cup Roasted Garlic
1/2 teaspoon kosher salt
2 teaspoons toasted and ground cumin seeds
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees. Lightly rub the poblanos and tomatillos with canola oil. Place on a baking sheet , and roast for 20 minutes. Put the poblanos in a bowl, cover tightly with plastic wrap, and let stand for about 15 minutes. Set the tomatillos aside to cool.
  • Peel the poblanos and remove the stems and seeds.
  • Combine all of the ingredients in a food processor and puree until fairly smooth. Refrigerated, this will keep for up to 1 month.

PERUVIAN AJI VERDE



Peruvian Aji Verde image

Spicy Peruvian green sauce. Good for 2 weeks in the fridge.

Provided by Nancy Vargas

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 12

Number Of Ingredients 7

2 bunches fresh cilantro with stems
3 jalapeno peppers, seeded
1 lime, juiced
3 cloves garlic
½ cup reduced-fat mayonnaise, or more to taste
1 drizzle extra-virgin olive oil, or more to taste
salt and ground black pepper to taste

Steps:

  • Blend cilantro, jalapenos, lime juice, garlic, mayonnaise, olive oil, salt, and pepper together in a food processor or blender. Blend in more mayonnaise or oil to adjust thickness if desired.

Nutrition Facts : Calories 26.4 calories, Carbohydrate 4.1 g, Fat 1.2 g, Fiber 0.5 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 110.8 mg, Sugar 2.3 g

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