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Mojo Verde

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“This sauce is from the Canary Islands. this green, herb-flavored variation of Mojo Rojo (see recipe I posted) is good on almost anything and especially good with seafood. Very simple recipe (for begginner cooks). From Eating Well.”
READY IN:
15mins
YIELD:
1 3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Put vinegar, oil, garlic, cilantro and parsley in a blender.
  2. Add bell pepper and almonds; pulse until completely pureed.
  3. Add bread, serrano (or jalepaeno) and salt; pulse until smooth.
  4. If the sauce seems thick, thin with a little water.
  5. Note:The mojo will keep, covered in the refridgerator for up to 4 days.
  6. If it separates a little, drain off liquid.

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