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.
Table of Contents
What is Mojo Sauce Made Of?
- Parsley – Flat leaf or curly. Read about the differences between Italian parsley and curly parsley here.
- Cilantro
- Garlic
- Lime
- Jalapeno
- Olive Oil
- Vinegar
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 love this Green Mojo Sauce on everything! On top of these smashed potatoes, on green shrimp, grilled chicken or pork, on top of scrambled eggs or roasted veggies.
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
Mojo Sauce Recipe
Full Recipe
Mojo Sauce
Ingredients
Instructions
- Place all ingredients in food processor or blender and process until desired texture is reached.
Notes
Nutrition
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!
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