What to do when you bought a whole bunch of cilantro, planning to make guacamole for National Guacamole Day yesterday, but get home only to discover that your avocados are all bad? We were way too lazy to go back out for avocados, so decided to save our bunch of cilantro for tonight and our steak dinner! We’re having our favorite cut of flank steak, which is a great vessel for this mojo verde. As we’ve been writing this blog, we’ve done bits of research here and there, learning a lot along the way. The Canary Islands, despite the fact that they’re a small group of islands, occupy an important place in culinary history. Canarian cuisine is especially known for mojos (sauces); the red and spicy mojo picón might be the most famous. Though perhaps not as famous, the mojo verde is a quick and easy and delicious sauce to add to our repertoire! Steak may not be the most traditional pairing (that award would go to Canarian wrinkled potatoes or maybe a white fish), but we enjoyed it! This green version isn’t the “spicy” mojo, but it actually has quite a bite from the garlic. Next time we’re going to try papas arrugadas, those wrinkled potatoes!
(Adapted from Bon Appetit & Jose Andres)
- 5 cloves garlic
- 1 large bunch cilantro (~2 cups), de-stemmed
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 cup olive oil
- 2 tsp red wine vinegar
- Place the garlic, cilantro, cumin, and salt in a food processor and blitz. With the machine running, drizzle in the olive oil.
- Finish with the vinegar (and water if needed to thin to your desired consistency).
- Store in the refrigerator if not using immediately.