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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
1 1/2 cups fresh cilantro leaves, coarsely chopped |
5 garlic cloves, chopped |
1 green serrano pepper, seeded (optional) |
2 teaspoons dried oregano leaves |
1 teaspoon fresh ground black pepper |
1/2 cup white wine vinegar (best quality) |
1/3 cup light olive oil |
kosher salt (or sea) |
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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