This is a vibrant green sauce that I love serving with tostones. The vinegar and lime juice make it like a brighter version of a chimichurri.

Mojo Verde

Ingredients

1 limes

2 cloves garlic

1/2 bunch cilantro

1 jalapeno

1/4 teaspoon cumin

1 1/2 teaspoons white wine vinegar

1/4 cup olive oil

1/4 tsp salt

Instructions

1. Juice your lime into a small food processor or blender.
2. Peel your garlic and add to the food processor.
3. Wash your cilantro and pick the leaves and small stems off the big stems. Add the leaves and small stems to your food processor.
4. Wash your jalapeno. If you have disposable food-safe kid gloves, use some for this part. Slice off the top of your jalapeno. Then peek inside the jalapeno. You’ll see white pith or membrane connecting the seeds to the skin of the jalapeno. Use a kid safe knife, and slice a piece of jalapeno from the top to the bottom avoiding the pith and seeds. Add that slice to your food processor.
5. Add your 1/4 teaspoon cumin, 1 1/2 teaspoons white wine vinegar, olive oil, and salt to your food processor.
6. Turn on your food processor and blend your sauce until it has only small flecks of cilantro in it.
7. Serve with grilled meat, tacos, or tostones.