A Canary sauce, but not spice as the "Canary Islander Red Pepper Sauce"*. It too is severed in the Canaries with meat or fish, also drizzled over potatoes or why not other vegetables?
Mojo de Cilantro de Canarias (Spanish)
Makes 1 1/2 cups (350 ml)
3 cloves of garlic
1/4 tsp. (1,25 ml) cumin
1 bunch of cilantro (or parsley if you do not like cilantro-like Mike)
1/2-1 cup (115-235 ml) Spanish olive oil (if you can find it)
4 Tbs. (60-75 ml) water
1-2 tsp. (5-10 ml) Spanish sherry or red vinegar to taste
1. Process the cumin, garlic, and cilantro (parsley) in a food processor or blender, drizzling in olive oil at the same time.
2. Add small amounts of water to thicken but as a paste.
3. Add vinegar or more to taste.
- Can be stored in the a glass jar, sealed, and refrigerated.
- Serve with vegetables.
- Use as a dip (less oil).
- Top on toasted cubes of bread as an appetizer (less oil).
