GREEN MOJO (Mojo de Cilantro)

This is especially interesting with potatoes, corn (instead of butter) and roasted fresh goat cheese. (Try with tofu!). Also lovely with fish (traditionally we eat much more fresh fish than meat). You can also dress salads and use it with pasta.

Ingredients:

1 cup chopped fresh organic coriander leaves
1 cup organic olive oil (not too strong flavored)
1/8 cup fresh clean water
1 Tsp organic wine vinegar
1 tsp organic cummin
2-4 cloves organic garlic (acording to taste)
1 tsp sea salt (not treated)
1 tsp fresh organic hot green pepper (jalapeno or so...) Optional

Directions:

There are many different Mojos, suitable for different foods. All are sauces/dressings that we use to eat with fresh fish, or potatoes or fresh cheese, or with GOFIO, our ancient native's roasted barley meal. Well, let's go.

This Mojo de Cilantro is especially interesting with potatoes, corn (instead of butter) and roasted fresh goat cheese. (Try with tofu!). Also lovely with fish (traditionally we eat much more fresh fish than meat). You can also dress salads and use it with pasta.

Roast the cummins slightly, put it in a large mortar (or suribachi), add the garlic and the salt. If you like it more hot, add the pepper also. Crush it into a mass, then start addding some coriander and keep on crushing and mixing till you finish it. Enjoy the rhythm when working with the mortar. Add some olive oil and mix it with the mass, then some water, then some vinegar, and so on until finished.

Taste and add more salt or vinegar if you wish. Remember the flavor will fully develop in a short time, so donīt be impatient. Place in a clean jar to store it at the refrigerator, or in a saucer and let it rest for a while (1-2 hours).

You can also use a blender instead of the mortar, but, trust me, it won't taste the same.

See other recipes submitted by Chet Day