October 19, 2015

Mojo Verde




This super-flavorful, bright and mildy spicy mojo is comprised of cilantro, chilies, cumin, garlic and lime. It's excellent on roasted meats, potatoes, eggs, tacos and my dear old dog's dinner.



Maisy is about a week away from her 14th birthday and our sweet gal is declining. She's still fairly cheerful and hasn't slacked off on keeping watch over the house and bossing our younger corgi around. She even bounces a little when I come home. But her body is not one with her spirit. She's lost her hearing, has tumors, arthritis and a fussy tummy. Her dry dog food just won't cut it anymore so I've taken to making her a ground beef or chicken and rice dinner, sometimes with grated carrots.

Most nights I make our dinner and hers at the same time and sometimes they are one in the same—who doesn't like white rice and ground beef? We'll throw on a little of this mojo verde and it becomes a more tasty and interesting bowl of food, for us that is, Maisy prefers hers straight-up.

Mojo Verde

makes about 3/4 cup

1 bunch cilantro, chopped coarsely
1 large clove garlic, chopped
1-2 serrano or jalapeno chilies, thinly sliced, seeds discarded
1 tablespoon white vinegar
1 teaspoon kosher salt
1 tablespoon cumin
Juice from one lime (about 3 tablespoons)
1/2 cup olive oil

Combine all ingredients in a blender or small food processor and mix until combined. Keeps for about a week in the refrigerator.


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