This Green Mojo Sauce is loaded with fresh herbs, garlic & spicy peppers – It’s the perfect, zesty topping for meat, seafood, chicken or roasted vegetables.
If there is one sauce recipe that I make over and over again, it’s got to be this Green Mojo Sauce. Not only is it the easiest, fastest sauce you’ll ever make, but it’s also the most addicting blend of tangy, herby, garlicky freshness that you’ll taste.
Honestly, this sauce will take you all of 5 minutes to make.
There’s virtually no measuring needed and no chopping. Just add everything to your blender and go.
What is Mojo Sauce Made Of?
- Olive Oil
How Do You Make Mojo Sauce?
Just add all the ingredients to your blender and process until smooth. This sauce will take all of 5 minutes to make! It’s so simple.
Is Mojo Sauce Spicy?
I would say that this sauce is about medium on the heat level. If you’d like to tone down the heat, you can remove the seeds and ribs from the jalapeno, or leave the jalapeno out entirely.
How Do You Use Mojo Sauce?
We were at the beach this past weekend, and I wanted to try something new to liven up the beautiful, fresh salmon that we found at the local market. This sauce definitely hit the spot.
If you loved this recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
More Green Sauce Recipes:
- Roasted Broccoli with Garlic & Basil Tahini Sauce
- Italian Gremolata
- Peruvian Grilled Chicken with Creamy Green Sauce
- Grilled Pork Medallions with Mojo Sauce
- Grilled Shrimp Skewers with Green Tahini Sauce
- Smashed Potatoes with Mojo Sauce
Mojo Sauce Recipe
- 1 bunch cilantro (chopped)
- 1/2 bunch parsley (chopped)
- 2 cloves garlic (smashed)
- 1 lime (juiced)
- 1 jalapeno (diced)
- 1/4 cup olive oil
- 1 Tablespoon white wine vinegar
- salt (to taste)
- Place all ingredients in food processor or blender and process until desired texture is reached.
This recipe was originally published in November 2014. It was updated in March 2019 to update the photographs and content. The original recipe remains the same. Enjoy!