Tuesday, January 13, 2009

Mojo de Cilantro (Garlic-Cilantro Sauce)

I love this sauce with battered shrimp or spread on top of Spanish Tortilla. YUM!

4 cloves garlic

1/4 teaspoon cumin
3/4 teaspoon coarse salt
1/2 cup cilantro
3/4 cup virgin olive oil
5 tablespoon water
Spanish sherry vinegar, to taste

Peel garlic and chop coarsely. Wash cilantro and cut off stems. Add garlic, cilantro, salt and cumin to a blender or food processor and pulse (blend for short burst of time). Drizzle a little of the olive oil into blender with each pulse. Add small amounts of water until the sauce is thick but no longer paste-like. Add vinegar to taste (about 1 1/2 teaspoons).

Keeps refrigerated for about 2-3 days.


  1. This looks fantastic! I'm a huge garlic lover. This is so flavorful!

  2. Perfect for the cilantro I have left over -- that I just don't know what to do with!! Thanks!

  3. Looks delicious! I love cilantro, and they serve this with patatas bravas at one of my favorite restaurants. Thanks for posting this!


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