Mojo Verde por Mamá Alba – green Canarian sauce

Ingredients for 1 servings:

• 100 g coriander, approx. 2 g bunch, can be more than twice as much as parsley
• 50 g parsley, approx. 1 bunch
• 1 m.-large bell pepper(s), green
• 1 garlic bulb(s), approx. 15 cloves
• 180 ml olive oil
• 40 ml white wine vinegar
• 1 dashes lemon juice
• 1 tsp cumin
• 1 tsp, heaped peppercorns, black
• 1 tsp, leveled salt

Instructions

Working time approx. 5 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 5 minutes

perfect with white fish and papas arrugadas (Canarian boiled potatoes)

A blender with a blade attachment and lid is ideal for preparation. A hand blender should also work. Remove the roots from the coriander, trim the parsley, and wash both. Wash, deseed, and roughly quarter the bell peppers. Peel the garlic. Add the oil, vinegar, salt, cumin, and garlic to the blender and blend for 20 seconds. Depending on the size of the blender, add the coriander, parsley, and paprika and blend for about 10 seconds. Repeat this process until everything is combined. Add the pepper last; it should remain a little coarse. Blend thoroughly and season with lemon juice, salt, vinegar, and oil to taste. The mojo verde tastes best when it has been left to marinate for at least 2 hours. It goes perfectly with papas arrugadas (small Canarian boiled potatoes) and pan-fried white fish.