Mojo Verde

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Mojo Verde

 

This green, herb-flavored sauce is good on almost anything.

 

2 tbsps. cider vinegar or wine vinegar

2 tbsps. extra-virgin olive oil

6 cloves garlic, crushed and peeled

1/2 cup lightly packed fresh cilantro leaves, washed and dried

1/2 cup lightly packed fresh parsley leaves, washed and dried

2 cups diced green bell peppers (1 1/2 medium pepper)

2 tsps. sliced almonds, toasted

3 slices French bread, 1/2-inch thick, lightly toasted and cubed

1 fresh green serrano or jalapeno pepper, seeded and coarsely chopped

1/2 tsp. salt, or to taste

 

Put vinegar, oil, garlic, cilantro and parsley in a blender. Add bell pepper and

almonds; pulse until completely pureed.

Add bread, serrano or jalapeno and salt; pulse until smooth. If the sauce seems

thick, thin with a little water.

Note: The mojo will keep covered in the refrigerator for up to 4 days. If it

separates a little, just drain off excess liquid.

Makes about 1 1/2 cups.

Calories 25, Fat 1 g, Carbs 3 g, Sodium 65 mg, Fiber 0 g.

 

 

 

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