Mojo verde is a green sauce that comes from the Canary Islands. This recipe comes from Diana Henry’s From the Oven to the Table and is served with lamb chops and roasted vegetables although it would be delicious served with just the roasted veggies for an easy meat-free dinner.
We rarely eat lamb chops here in France as lamb is so expensive so last night we used pork loin chops. Either would be delicious.
For a generous quantity that serves 4 people you’ll need:
3 cloves of garlic
1 green pepper halved, deseeded and chopped
5 tbs of olive oil (I used less than this)
2 tbs white wine vinegar
1 teaspoon of ground cumin
100g fresh coriander leaves
Put everything in a food processor or liquidizer and blitz to a thick sauce. I put it in a jug and used a hand held mixer. The end result was delicious but maybe a bit more rustic.
Check for seasoning and add salt and pepper to taste.
It’s delicious!
For the roasted veg. Use whatever you have in the fridge. Sweet potato, red onion and red peppers are used in Diana Henry’s recipe but we used sweet potatoes, carrots and onions.
