MOJO VERDE
Provided by Norman Van Aken
Categories Sauce Food Processor Garlic Roast Vinegar Hot Pepper Tomatillo
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Lightly rub the poblanos and tomatillos with canola oil. Place on a baking sheet , and roast for 20 minutes. Put the poblanos in a bowl, cover tightly with plastic wrap, and let stand for about 15 minutes. Set the tomatillos aside to cool.
- Peel the poblanos and remove the stems and seeds.
- Combine all of the ingredients in a food processor and puree until fairly smooth. Refrigerated, this will keep for up to 1 month.
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Sadu Malik
[email protected]I've made this mojo verde several times and it's always a hit. It's the perfect sauce for grilled fish, chicken, or vegetables.
HABEEBAH SULYMAN
[email protected]I made this mojo verde for my family and they loved it! It was the perfect balance of flavors.
Md Sopik
[email protected]This mojo verde is my new go-to sauce for grilled chicken. It's so flavorful and easy to make.
Michael Kwakuduah
[email protected]I love how easy it was to make this mojo verde. It only took a few minutes to put together and it had a great flavor.
Amira Mekaeil
[email protected]This mojo verde was the perfect addition to my Cuban sandwich. The sauce was tangy and flavorful, and it really complemented the pork and cheese.
Charles Joyce Judith
[email protected]My mojo verde turned out a bit too oily. I think I'll use less olive oil next time.
Talha Javed
[email protected]I made this mojo verde for a party and it was a huge hit! Everyone loved it. The sauce was easy to make and had a great flavor.
Theo Vernon Tschumy
[email protected]This was the best mojo verde I've ever had! It was so flavorful and delicious. I will definitely be making this again and again.
Ismael Rivera Jr
[email protected]I followed the recipe exactly and the mojo verde turned out great! It was the perfect dipping sauce for my empanadas.
Teofilo Aviles
[email protected]This mojo verde was a bit too bland for my taste. I think I would add more garlic and cumin next time.
AP_Addy
[email protected]I made this mojo verde with cilantro instead of parsley and it was delicious! The sauce was fresh and flavorful, and it paired perfectly with my grilled chicken.
rabbitarse09
[email protected]This mojo verde was a bit too spicy for my taste. I think I would use less chili peppers next time.
Shaista ShaistaKhan
[email protected]I followed the recipe and the mojo verde turned out great! It was the perfect addition to my grilled fish tacos. The sauce was flavorful and tangy, and it really complemented the fish.
Psychz Tox
[email protected]This mojo verde was easy to make and had a great flavor. I used it as a dressing for a chicken salad and it was delicious. The sauce was tangy and flavorful, and it paired perfectly with the chicken.
David olasunkanmi
[email protected]I made this mojo verde to serve with roasted potatoes and it was a hit! The sauce was bright and flavorful, and it really elevated the potatoes. I will definitely be making this again.
Bindu Ara
[email protected]This was my first time making mojo verde and it was a success! I used it as a marinade for grilled shrimp and it was delicious. The sauce was tangy and flavorful, and the shrimp were cooked to perfection.
Harry Brown
[email protected]I followed the recipe exactly and the mojo verde turned out great! It was easy to make and had the perfect balance of flavors. I will definitely be making this again.
Bernard Campbell
[email protected]This mojo verde was incredibly refreshing and flavorful! The combination of parsley, mint, cilantro, and lime created a vibrant and herbaceous sauce that paired perfectly with grilled chicken. My family loved it!