Mint Mojo Sauce

Mint Mojo Sauce

Fresh, zesty, and packed with bold flavor, this Mint Mojo Sauce is a vibrant twist on the traditional Canary Islands classic. Swapping out the usual herbs for cooling mint gives this sauce a refreshing edge that pairs beautifully with grilled lamb, roasted vegetables, or even fish. We used it with Fried Plantain. With garlic, citrus, and a capers for balance, it’s a quick and versatile condiment that brings bright, herbaceous energy to any dish. Whether you use it as a marinade, a drizzle, or a dip, this green sauce is sure to become a staple in your summer cooking.

 

Ingredients

  • 10g fresh mint
  • 20g flat leaf parsley
  • 1 banana shallot, finely chopped
  • 2 garlic cloves, crushed
  • 1½ tbsp capers, drained
  • 1 small birdseye chilli, finely chopped
  • 1½ tbsp juice and 1 tsp zest from a lemon
  • Juice of 1/2 lime
  • 1 tsp Maldon Salt
  • 1/2 tsp crushed black pepper
  • 2 tsp sugar
  • 175ml olive oil

 

Method

  1. Coarsely chop the mint and parsley. Add to a small serving bowl.
  2. Add the chopped shallot, crushed garlic, chopped chilli and capers.
  3. Add the juice of 1/2 lime and the juice and zest from the lemon.
  4. Add the salt, pepper and sugar stir everything together.
  5. Pour over the olive oil.
  6. Give it a good zhuzh!
  7. You’re good to go.

Notes

Serve this with fried plantain or lamb.

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