Mojo Verde
Even though it is important to eat “locally and seasonally”, sometimes it is just easier to pull out that frozen fish fillet or those carrots in the produce drawer and make a quick meal. You can take that meal to another level with just a little bit more effort by some Mojo Verde. It doesn’t take long to make and will keep in the fridge for a couple days.
I like it on fish, roasted meats, roasted vegetables, sandwiches, and even fried eggs.
A versatile sauce that you can add to this roasted vegetable and lamb chop dish
1/2 green bell pepper diced (approximately 1/3 cup)
1 cup cilantro leaves
3 tablespoons olive oil
1 tablespoon white wine vinegar
3/4 teaspoon ground cumin scant
1 garlic cloves minced
1/2 teaspoon salt
Put all ingredients, except for the salt, into a food processor. Pulse a few times, push the ingredients down with a spatula. Then blitz until it is a creamy texture. Taste and season with the salt. Stir and refrigerate until ready to use.
Great on roasted carrots, grilled fish, toasted anchovy sandwiches, pizza, and of course lamb chops.
Another great option for a vegetarian side or main you can also add rice—roasted carrots are great topped with mojo verde.