In the Canary Islands, a Spanish archipelago located 100 km west of Morocco, mojos or sauces are made with oil and vinegar and served cold as an accompaniment to potatoes, meat and fish. Mojos can be red or green and are sometimes spicy. Cilantro gives this mojo an intense flavor and deep green color, but it’s not spicy at all. To spice it up, add one seeded, finely chopped jalapeno chile.
2-3 garlic cloves (peeled)
1 large bunch cilantro (Trim off stems)
¼ teaspoon ground cumin
½ teaspoon coarse salt
½ cup extra virgin olive oil
4-5 tablespoons water
Lemon juice to taste
Peel the garlic cloves and trim stems from the cilantro.
Process the garlic, cilantro, cumin and salt in a blender to create a paste. While blending, drizzle olive oil in gradually. Add small amounts of water until the sauce is thick, but not as thick as a paste. Add 1-2 teaspoons lemon juice or more (you can use vinegar as they do in Spain but give this a try first), according to your taste. Serve at room temperature.