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Mojo Verde de Cilantro
by Rosina Tinari Wilson
Magazine Issue: U.S. Vol. 4.2
Mojo Verde de Cilantro
(Green Cilantro Sauce)

1 t powdered cumin
1 head garlic, peeled and coarsely chopped
1 bunch cilantro (Chinese parsley), washed, stems removed
1/2 to 1 small, spicy green pepper (or 1/4 cup drained canned jalapenos)
1/2 cup olive or other vegetable oil
2 oz. vinegar or lemon juice
1/2 t salt, or to taste
Optional: 1/2 medium avocado

Combine ingredients in a blender or food processor and blend until smooth. Serve cold or at room temperature as a sauce or dip for meat, seafood, potatoes, vegetables, etc.

Cross References:
Papas Arrugadas (Wrinkled Potatoes)

Original Source:
Flyin' South, Canary Style

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