Green Sauce (Canary Islands Mojo Verde Canario)

This pungent, acidic sauce is a specialty of the Canary Islands. The name of the sauce is derived from the Portuguese word molho, which means sauce. It can be used as a sauce, baste, marinade, or dip. Traditionally, mojo sauce is made with a base of vinegar, hot peppers, sea salt, cumin, garlic, and olive oil. The red sauce is traditionally served with meat and potatoes.

¼-1 bulb garlic
2 green peppers, rough chopped, deseeded
1 bunch fresh parsley, chopped
1 Tbsp. lime juice, freshly squeezed
red wine vinegar (50-100 mL)
extra-virgin olive oil (50-150 mL)
1 pinch rock sea salt

Use a blender or a stick mixer. A pestle and mortar can be used too, but it will take much longer.

Add the garlic, green peppers, parsley and lime juice. Whiz up until you reach a purée.

Add the vinegar and oil, start with only 50 mL of each. Keep adding until you reach the desired consistency.

Add more oil and vinegar if it is too thick for you, ensuring that you taste it and only add what you need. Whiz again.

Cover with wrap and keep somewhere cool and dry. These sauces taste better made in advance. I usually make them the day before I want to serve them and keep in the fridge. That way the flavours become more intense. 

Remove from the fridge at least half an hour before serving and stir well to allow the oil to soften and become liquid again.