Mojo Verde Sauce
This versatile sauce can be used as a salad dressing, on hot roasted potatoes, or as a reverse-marinade for grilled pork or chicken. We liberally mopped it on fresh halibut and baked it in a 425° oven until it just began to flake, about 12 minutes.
1 bunch cilantro, washed
½ bunch parsley, leaves only
3-4 sprigs mint, leaves only
2-3 cloves garlic, peeled
1 jalapeno, seeded and chopped
1 tsp. ground cumin
1 cup olive oil (amount varies)
1 -2 tbsp. Sherry Wine Vinegar
kosher salt and freshly cracked black pepper
Place all ingredients except the olive oil in a food processor or blender. Blend mixture, gradually adding olive oil to make a thick green puree
Adjust salt and pepper and use as desired
