Spanish Mojo Verde Sauce

Number of Portions


- 250 grams coarsely chopped fresh coriander leaves
- 5 tsp Schwartz Garlic Granules
- 5 tbsp sherry vinegar
- 1 tsp Schwartz Sea Salt
- 1 tsp Schwartz Pepper
- 1 tsp Schwartz Paprika
- 1 tsp sugar
- 1 tsp Schwartz Ground Cumin
- 4-8 tbsp water
- 275 ml Spanish extra virgin olive oil


Cook Time: 0 minutes

Prep Time: 10 minutes, plus 30 minutes resting time

Drizzle this vividly green Spanish sauce, made with Cumin, Coriander, Parsley and Chilli, onto your grilled meat, chicken, seafood and vegetables. Or tear apart grilled plancha bread and dunk it directly into this mouth-watering condiment, over and over and over again.

Place the coriander, Garlic, vinegar, Sea Salt, spices and sugar into a food processor or blender and blend on high speed, gradually adding water to make a paste. Gradually drizzle in the oil, continuing to blend until it becomes a smooth sauce.

Refrigerate for 30 minutes to develop the flavours, or until it’s ready to serve.


Store sauce in tightly covered container in refrigerator for up to 1 week. This versatile sauce can be served on plancha grilled pork, beef, chicken, prawns, scallops and fish. Serve Spanish Mojo Verde Sauce with Plancha Grilled Bread.

Products used in this recipe: