Condiments and Sauces
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[Photographs: J. Kenji Lopez-Alt]

This variation of Mojo is based off of the green and herbaceous Puerto Rican version that closely resembles Italian salsa verde.

Note: Sour oranges can be found in most Latin grocers. If unavailable, substitute with 1 tablespoon orange juice and 1 additional tablespoon lemon juice.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield: Makes about 1 1/2 cups
Active time: 5 minutes
Total time: 5 minutes
Special equipment: Food processor

Ingredients

  • 1/2 cup picked fresh mint leaves
  • 1 cup picked fresh parsley leaves
  • 2 medium clove garlic, minced (about 1 teaspoon)
  • 1/4 cup capers, drained and rinsed
  • 1 1/2 tablespoons juice and 1 teaspoon zest from 1 lemon
  • 2 tablespoons juice from 1 sour orange (see note above)
  • 1 small shallot, minced (about 2 tablespoons)
  • 1 small red chili or pinch red pepper flakes
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Procedures

  1. Combine mint, parsley, garlic, capers, lemon juice and zest, orange juice, shallot, pepper flakes, and olive oil in the bowl of a food processor or blender and process until a chunky puree is formed. Transfer to a small bowl, season to taste with salt and pepper, and set aside until ready to serve.