Mojos and sauces are tradition in Latin American cuisine as companions of countless dishes. Aromatic herbs such as coriander and parsley are mixed with vegetables such as sweet or spicy pepper, paprika, garlic or onion, among others. All bathed for oil, vinegar, water or milk. The result: a kitchen full of fragrant aromas, exotic and energetic, something very common in Latin food. In the typical Venezuelan food there is a variety of mojitos and sauces quite extensive, some recipes go from generation to generation within families or regions or regions . In each place in my country there are different versions of the mojo, adapted to the climatic variants that influence the extensive local cuisine. Thus, in the plains the meat in rod wet with delicious mojitos. In the Andes he sends the Trujillano mojito that contains milk. In Caracas, a good guasacaca cannot be missing to season arepas and empanadas, embers or grill. Meats, fish, birds, empanadas, fried cassava, potatoes, findings and soups, maximize their flavors with the mojitos. Therefore, in recipegratis you will find this Venezuelan green mojo and many other recipes of Venezuelan cuisine.
| 🚻 4 Diners | 🕘 10m | 🍵 Chef | 🤯 Low Disturbance |
| Ingredients to make Venezuelan green mojo: |
| ½ paprika or red pepper 1 cup of cilantro leaves or branches |
| ADDITIONAL CHARACTERISTICS: Cheap cost, without cooking, |
Ingredients to make Venezuelan green mojo:
1. Before starting to prepare the Venezuelan green mojo, order the ingredients. Clean the cytland with water and a splash of vinegar or lemon inside a bowl. Leave it for a minute there. Do the same with the paprika. Peel the garlic and onion, and put both under the tap.
Trick: Place all the ingredients on the table, then distribute them in containers with the indicated measures. Thus, when preparing the recipe the process will be very simple.
2. cut the onion and paprika or red pepper in half. Remove the seeds from the paprika with the knife.
3. To continue with the preparation of the Venezuelan mojo, it deposits all the ingredients within the blender. Includes salt and pepper to taste.
4. Liquefied all the previous ingredients until the mixture is homogeneous and a soft and intense green sauce is obtained.
Trick: If you want the mojo to be more liquid, add a little more oil.
5. Praise! It is a recipe for Venezuelan Creole mojito is so simple and tasty that you will want to put it on all your dishes. After trying it, the meats will no longer be the same without it. If you want to learn more about Venezuelan recipes like this green mojo, you can look cassava with Venezuelan mojo or flour blogs stuffed bread. In recipes, we look forward to all your comments.
