Canary Islands Green Cilantro Mojo with Cumin and Garlic

What you need

• 4 clove garlic, peeled, green germ removed
• 1 tsp cumin seeds
• 1/2 tsp coarse salt
• 1 small green pepper, about 50 g (2 oz), seeded and chopped; Italian frying pepper works
• 1 bunch cilantro, about 40 g (1 1/2 oz), leaves and tender stems chopped
• 2 tbsp white wine vinegar
• 120 ml (1/2 cup) extra virgin olive oil
• 2 tbsp water, cold, as needed

Method

Restated from the original video

1. 1

   Crush the garlic, cumin and salt in a mortar to a rough paste.

2. 2

   Add the green pepper and cilantro a handful at a time, pounding after each addition, until you have a thick green paste.

3. 3

   Stir in the vinegar, then dribble in the olive oil in a thin stream, stirring all the time so the sauce emulsifies.

4. 4

   Loosen with the water, a spoonful at a time, until the sauce is spoonable. Taste and add more salt if needed.

5. 5

   No mortar: pulse everything except the oil in a small food processor, then pulse in the oil and water briefly, leaving some texture.

6. 6

   Let the mojo stand for 10 min before serving. Spoon it over grilled fish or roast meat. Keep refrigerated in a jar for up to 1 week.

Imported from cookmonkeys.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.