Mojo Verde

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 tablespoons cider vinegar or 2 tablespoons wine vinegar
• 2 tablespoons extra virgin olive oil
• 6 garlic cloves, crushed and peeled
• 1/2 cup lightly packed fresh cilantro leaves, washed and dried
• 1/2 cup lightly packed fresh parsley leaves, washed and dried
• 2 cups diced green bell peppers (1 1/2 medium)
• 2 teaspoons sliced almonds, toasted
• 3 slices french bread, 1/2 inch thick lightly toasted and cubed
• 1 fresh green serrano peppers or 1 jalapeno pepper, seeded and coarsely chopped
• 1/2 teaspoon salt, to taste

Recipe

• 1 put vinegar, oil, garlic, cilantro and parsley in a blender.
• 2 add bell pepper and almonds; pulse until completely pureed.
• 3 add bread, serrano (or jalepaeno) and salt; pulse until smooth.
• 4 if the sauce seems thick, thin with a little water.
• 5 note:the mojo will keep, covered in the refridgerator for up to 4 days.
• 6 if it separates a little, drain off liquid.