Canary mojo sauce
Ingredients (4 pax)
• 1 bu. Cilantro
• 1 bu. Parsley
• 2 bu. Mint
• 1 Tbsp. Sugar
• 1 qt. Extra Virgin Olive Oil from Spain
• ¼ cup Red wine vinegar
• Salt to taste
• Ground black pepper to taste
Preparation
1. Remove the leaves from the stem of all the herbs, take away the stems.
2. Crush all the herbs and the sugar in a mortar or ina food processor.
3. Put the herb mixture to in bowl, and then add Extra Virgin Olive Oil from Spain and vinegar, and season with salt and pepper to taste.
