This authentic mojo verde from the Canary Islands is a fresh cilantro and green pepper sauce that's tangy, garlicky, and full of flavor. It's a great way to use a bunch of cilantro, takes just 5 minutes to make, and is a delicious sauce to serve along papas arrugadas, dip bread, or spoon over roasted vegetables.
This Canarian mojo verde can be compared to chimichurri that many people are more familiar with.
And while my Cuban chimichurri version isn't the traditional Argentine kind, both the chimichurri sauce and this sauce share that same love of fresh herbs and tangy vinegar. They are used to brighten up just about everything.
The main difference is that mojo verde leans on cilantro for its bright, zesty flavor.
In the Canary Islands, mojo verde isn't reserved for special occasions. It's an everyday staple, most famously spooned over papas arrugadas.
If you've tried my smoky mojo picón, you'll love how this green cousin brings a fresh, vibrant twist to the table. It's bright, garlicky, and herb-packed.
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What is Mojo?
The very word mojo comes from the Portuguese molho (meaning "sauce" or "marinade"). Still, it was in Spain's Canary Islands, with their volcanic soil, abundant garlic, and locally harvested sea salt, that mojo really became iconic.
From there, the tradition sailed across the Atlantic to places like Cuba, Puerto Rico, and the Dominican Republic, where it picked up tropical twists along the way, like in my Cuban Mojo Criollo Recipe.
At its core, mojo follows a simple but powerful formula: olive oil for richness, garlic for punch, an acidic splash of vinegar or citrus for brightness, and a hit of spice or herbs to give it personality.
Mojo Verde vs Mojo Picón: What's the Difference?
Both are Canarian classics and both show up on the table with papas arrugadas - but they couldn't taste more different.
Mojo verde is bright, herby, and fresh, built on cilantro, green pepper, garlic, and a splash of vinegar.
Mojo picón (also called mojo rojo) is smoky, deep, and slightly spicy, made with dried red peppers and a heavier hand with the cumin.
Think of them as the green and red of the same tradition. If you can, serve them side by side and let people mix and match - that's the most Canarian thing you can do.
Why I Love This Recipe
- Quick to make in 5 minutes.
- Keeps well so that you can make it ahead.
- It's one of those magical sauces that keeps everyone happy - vegans, vegetarians, and omnivores alike - no special substitutions needed since it's naturally vegan.
Ingredients
See the printable recipe card for quantities and a full list of ingredients.
Variations
Some Canarians use pan duro (day-old rustic white bread) to thicken the sauce. A slice of baguette or country bread works well.
How To Make Mojo Verde
See the complete printable recipe card below for the details.
Step 1: Add the cilantro, green pepper, garlic, cumin, vinegar, and salt to a food processor.
Step 2: With the processor running, slowly stream in the olive oil and blend until the sauce is smooth and emulsified.
Top Tips
- Letting the sauce sit for 15-20 minutes helps the flavors mingle and deepen.
- Go rustic or smooth. Pulse just a few times for a chunkier texture, or blend longer if you prefer it silkier.
- Mojo actually tastes better the next day once the flavors have had time to develop.
- A squeeze of lemon or lime at the table adds extra zing.
How to Serve with Mojo Verde
- Toss with papas arrugadas (wrinkled potatoes) for the most authentic Canarian experience.
- Offer both mojo verde and mojo picon (or mojo rojo) so guests can mix and match flavors.
- Serve with roasted tofu and veggies like zucchini, peppers, or tomatoes.
- Spoon over quinoa, farro, or brown rice bowls.
- Perfect for dipping crusty bread, breadsticks, or even Crispy Vegetable Fritters.
- Use this sauce instead of mayo in a veggie sandwich or wrap. You can also mix with some vegan mayo for a herby creamy spread.
Recipe FAQS
It keeps well in the fridge for up to 5-7 days in a sealed jar. You can also freeze it in small portions for later.
Mojo verde is a bright, herby green sauce from Spain's Canary Islands, made with fresh cilantro, garlic, olive oil, vinegar, and spices. The word "mojo" comes from the Portuguese "molho," meaning sauce. It's traditionally served alongside papas arrugadas (Canarian wrinkled potatoes) and is a staple of Canarian cuisine.
Both are Canarian classics served with papas arrugadas, but they're completely different. Mojo verde is made with cilantro and green pepper - bright, herby, and garlicky. Mojo rojo (also called mojo picón) is made with dried red peppers and paprika - smoky, earthy, and slightly spicy. Think of them as green and red counterparts.
Mojo verde is most famously paired with papas arrugadas (Canarian wrinkled potatoes), but it's incredibly versatile. Use it as a dipping sauce for crusty bread, drizzle it over roasted vegetables or grain bowls, spoon it over grilled tofu or tempeh, or toss it with pasta or couscous. Honestly, it's good on everything.
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Let me know how this Mojo Verde turned out! It's one of my favorites, but was it love at first taste for you? Surprisingly edible? Or a full-blown, yuck? And if my directions helped (or didn't), please let me know so I can continue to improve these recipes for you.
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Recipe Card
Mojo Verde (Canarian Green Sauce)
Equipment
- Mortar and Pestle optional
Ingredients
- 1 packed cup fresh cilantro or parsley or a combination; thick stems removed; ~25 grams
- 3-4 cloves garlic
- ½ green pepper optional, or use a green chili for mild heat
- 1 teaspoon ground cumin
- 2-3 tablespoons red wine vinegar white wine vinegar or sherry work too
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
Instructions
- Roughly chop cilantro and add to blender/food processor. Add garlic, chili if using, cumin, vinegar, and salt.
- Blend while streaming in olive oil until smooth but still a little textured. You can also add all the ingredients and just pulse it a few times for a chunky sauce.
- Taste and tweak.
Regi Pearce says
Confession: whenever I bring this mojo verde to a gathering, I also grab a loaf of crusty bread and get so full because I can’t stop dipping. Worth it every single time.