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Mojo Verde

Mojo Verde

  • Makes
    1 Cup
  • Cook Time
    10 minutes
Ingredients
  • 1

    large or 2 small poblano chilies (6 ounces), stemmed, cut lengthwise into quarters and seeded

  • 3

    cups packed fresh cilantro leaves and tender stems

  • ½

    ripe avocado, pitted, peeled and chopped

  • ¼

    cup blanched slivered almonds, toasted

  • ¼

    cup extra-virgin olive oil

  • 1

    tablespoon finely grated lemon zest, plus 3 tablespoons lemon juice

  • 1

    teaspoon cumin seeds, toasted

  • Kosher salt

Step 1

In a 10-inch skillet over medium-high, toast the chilies, flipping occasionally with tongs, until spotty brown on both sides, about 5 minutes. Let cool slightly, then roughly chop.

Step 2

In a blender, combine the chilies, cilantro, avocado, almonds, oil, lemon zest and juice, cumin and ½ teaspoon salt.

With the machine running, stream in 3 tablespoons water and puree until the sauce is thick and creamy. Taste and season with salt, keeping in mind that the potatoes are salty.

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