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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
- Coarsely chop the mint and parsley. Add to a small serving bowl.
- Add the chopped shallot, crushed garlic, chopped chilli and capers.
- Add the juice of 1/2 lime and the juice and zest from the lemon.
- Add the salt, pepper and sugar stir everything together.
- Pour over the olive oil.
- Give it a good zhuzh!
- You’re good to go.
Notes
Serve this with fried plantain or lamb.