RCI-SC.005.0152.001
Salsa Mojo Verde
Green Mojo Sauce. This is a thin sauce for fish. No two recipes are the same for mojo sauces but this is fairly typical.
Prep10 min
Cook5 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- (avocado if you want a creamier sauce)1 unit
Method
1
Peel and mince the garlic clove finely. Remove the seeds and white membrane from the green pepper, then chop it into small pieces.
2
Combine the minced garlic, chopped green pepper, finely chopped parsley, and finely chopped coriander leaves in a mortar or bowl.
3
Gently crush the herbs and pepper mixture with a pestle, working just enough to bruise the ingredients and release their oils without making the sauce completely smooth. The texture should remain somewhat coarse and rustic.
4
Pour in the olive oil and wine vinegar, stirring well to combine all ingredients evenly.
5
If using avocado, peel, pit, and cut it into chunks, then fold it gently into the salsa to create a creamier texture without crushing it completely.
6
Taste and adjust seasoning as needed, adding more vinegar for brightness or oil for balance. Let the salsa rest for 5-10 minutes before serving to allow the flavors to meld.