Cooking the fridge pt. 2 - Coriander stalk mojo.

I don’t know about you but I am always left with the stalks of a bunch of coriander left over once I have used the leaves up. I also often end up with a few chillies lurking at the bottom of the vegetable drawer. what to do with them?
I have combined these ingredients with some store cupboard staples olive oil, garlic, a lemon and the only glamorous ingredient which is sweet moscatel vinegar (this can be substituted by white wine vinegar with a bit of caster sugar dissolved in it)

Mojo verde is one of our favourite sauces that we discovered in the Morito cookbook and we often combine it with avocado and shrimp or prawns as a starter but the sauce is equally delicious with roast chicken or in a sandwich as a sophisticated alternative to plain old chilli sauce.

Ingredients

A large bunch of coriander stalks, washed
A clove of garlic chopped
The juice of a lemon
3-6 Chillies, preferably the green not too hot ones but as you can see I used red ones here.
1tbsp Moscatel vinegar
Ex virgin olive oil
Salt and pepper

Method

Put the coriander, garlic and chillies in a blender with 4tbsp olive oil and blitz until you have a smooth paste .... add more oil if it’s too thick
Add the lemon juice, vinegar and a few more tbsp of olive oil.
Season with a little salt and pepper.
.... and that’s it!

Comments

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