Description Edit

This green, herb-flavored sauce is good on almost anything.

Ingredients Edit

Directions Edit

  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 jalapeno 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 refrigerator for up to 4 days. If it separates a little, just drain off excess liquid.

Nutritional information Edit

Per serving:

  • Calories 25 | Fat 1g | Carbs 3g | Sodium 65 Mg | Fiber 0g

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