Margarita's International Recipes

Canary Islands

Mojo de Cilantro

Cilantro Sauce

I made this mojo, or dipping sauce, to go with the wrinkled potatoes I meant to make - at the last minute I realized I couldn't make these (I had the wrong potatoes), so the mojo has gone uneaten. I tasted it, however, and it's quite good - refreshing and flavorful. I'm planning to eat it with some bread, though it would go just as well with fish or boiled potatoes.

Note that I halved the recipe, the original one calls for twice the ingredients.

Cilantro Sauce


  • 1/2 cup cilantro leaves
  • 3 cloves garlic
  • 1/4 medium green bell pepper
  • 1/4 tsp. salt
  • 1/3 cup olive oil
  • 1 1 / 2 Tbsp. white wine vinegar


    Place the cilantro, garlic, green pepper and salt in a small chopper or food processor. Chop until it becomes a smooth paste. Add the olive oil and wine vinegar and mix well.

    Adapted from Delicioso! The Regional Cooking of Spain - by Penelope Casas. 1996: Knopf

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