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“Spicy and tangy, this sauce is inspired by the ubiquitous mortar-pounded mojos of the Canary Islands. It makes a terrific accompaniment to roasts or cold meats. If you want the sauce hot, leave the seeds in the serrano pepper. Serve this sauce with Salt-Baked Pork in Adobo. Adapted from "The New Spanish Table" cookbook. Cook time is sitting time.”
READY IN:
35mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the cilantro, garlic, serrano pepper, oregano, black pepper, vinegar and olive oil in a blender. Add 1/4 cup water and pulse to a medium-fine puree. Season with salt to taste. Transfer the sauce to a bowl and let stand until the flavors develop, about 30 minutes.

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