Mojo Cilantro

Posted by on December 9, 2006 in Blog | 1 comment

In the Canary Islands, mojo (MO-ho) is a native salsa eaten on fish, meat, or potatoes (mojo is basically “wetting sauce” from mojar = to wet).

This mojo is really good and not too spicy. Traditionally they are made with a mortar and pestle, but I make it in the blender.


  • 1 cup oil
  • 1 teaspoon cumin
  • ½ c vinegar
  • 2 teaspoons crushed red pepper
  • 3 teaspoons garlic
  • 1 bunch cilantro
  • 2 teaspoons salt

Start with 1/2 cup oil in a blender, then add the cilantro bunch and puree it. Then add the cumin, garlic and red pepper before adding the rest of the oil and the vinegar. Salt to taste. A full batch makes a lot, but mojo can stay good for months in the fridge. If you only make a half batch, best to start with all of the oil in the blender. A few times when only making a half batch, I have overblended the mojo, producing a very delicious and spreadeable “mojo-naise”.

1 Comment

  1. […] suggest starting the potatoes, and blending up a batch of mojo while they […]

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