buttermilk, cilantro, fresh herbs, Lemon, Lime, mayonnaise, olive oil, salsa verde, sour cream
This is similar to The Goddess’s Green Goddess, in that it’s creamy and green! The herbs are entirely different, so the flavor is different. But, delicious? Oh, yeah. This is terrific to dress a potato or pasta salad, smear on a chicken sandwich and it is wonderful on a nice green salad with bacon bits. But, The Goddess loves, loves, loves to dip roasted baby potatoes into this fine elixir…heaven! Pure heaven!This recipe is loosely based on the salsa verde one finds in Peruvian restaurants that specialize in roast chicken. If you have a Peruvian restaurant near you, check it out. They do a wonderful job with roasted chickens. Remember, it is all about the sauce.
You can absolutely make this in a food processor, but I think the consistency is much better when made in the blender. I’ve tried an immersion blender and it works, but I still prefer the regular blender for this. It’s the consistency. It’s smoother and somehow, more unctuous in the blender. It could also just be The Goddess’s wild imagination, so use what you wish.
It’s pretty simple to prepare. Just drop everything, except the cilantro leaves and oil into the blender container and whirl away. Let it run for at least 2 minutes. Then, add the cilantro leaves and whirl until they are but a minced-up-bit of their former selves. With the motor running, drizzle in the olive oil; whirl for about one minute. Pour into a pint jar and chill. Both you and the mojo need to chill; the mojo for at least two hours, but you should “chill” as long as you need to. That’s it.
But now, the fun begins. I’ve served this instead of tartar sauce; it’s divine with salmon. Smeared on a chicken or turkey sandwich, it’s equally delicious. As a veggie dip. And it is spectacularly delicious served with grilled or roasted chicken (Peruvian-style). Delicious as a dip for tostones or tortilla chips, or French fries. Yup. This is, hands-down, my favorite with potatoes. I mentioned French fries, but on baked or roasted potatoes, it is divine. There is nothing else to say….
Mojo Verde (Green Sauce)
- 1/2 cup mayonnaise (I use Hellmann’s® Light)
- 1/2 cup low-fat sour cream or Greek-style yogurt
- 1/2 cup buttermilk or milk
- 3 tablespoons salsa verde (I had Trader Joe’s™ on hand)
- 1 clove garlic, sliced
- 1 tablespoon minced fresh chives (or garlic chives)
- 2 teaspoons snipped fresh dillweed
- 1 large basil leaf, torn into pieces
- 3 mint leaves, torn into pieces
- 1 scallion, coarsely chopped (include some of the green part)
- Grated zest of 1/2 lemon
- Grated zest of 1/2 lime
- Juice from 1 lime (about 2-3 tablespoons)
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon onion granules
- 1/4 teaspoon garlic granules
- 1/3 cup packed cilantro leaves
- 2 tablespoons flavorful olive oil
Drop all the ingredients, except the cilantro leaves and oil into the blender container; whirl away. Let it run for at least 2 minutes. Add the cilantro leaves; whirl until they minced. With the motor running, drizzle in the olive oil; whirl for about one minute. Pour into a pint jar and chill. Will keep for at least a week in the fridge. This can be thinned to become more sauce-like or add additional oil and it becomes more mayo-like.
Mojo Verde (Green Sauce) Recipe©Marcia Lahens 2019. All rights reserved.