Mojo Verde

Ingredients for 1 servings:

• 2 bunches of coriander leaves
• 8 garlic cloves
• 150 ml olive oil
• 2 pointed peppers, green, Turkish
• 1 bell pepper(s), green, normal
• ½ tsp cumin
• 1 tsp apple cider vinegar
• Sea salt, coarse, to taste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Green Canarian garlic sauce, simple

Wash the cilantro, dry it, remove the coarse stems, and roughly chop. Wash the bell peppers, remove the stems and seeds, and roughly chop. Peel and roughly chop the garlic. Combine the oil, apple cider vinegar, salt, and cumin in a bowl with the bell peppers, cilantro, and garlic and blend until smooth. Thin with olive oil if desired, and season with apple cider vinegar and salt. It will keep in the refrigerator for 1-2 days, covered with foil, without any loss of quality, but should always be served fresh. Tastes excellent with queso de cabra (goat cheese), especially smoked! It also goes well with papas arrugadas (Canarian shriveled potatoes) and fresh fish.