Mojo Verde

• 2 bunches (105g) cilantro pre-chopped, stems on
• 1 bunch (90g) parsley pre-chopped, stems on
• 5 cloves (20g) garlic
• 2 (350g) seeded and chopped green bell peppers
• 1 tbsp (5g) whole cumin, toasted & ground
• 1 pint (350g) blend oil
• 25g extra virgin olive oil
• 2.5 fl oz (70g) sherry vinegar
• kosher salt - 1 TBSP
  

• Pre-chop the green peppers and blend in robot coope for 30 seconds.
• Gather the blended pepper in a linen towel and press to remove the juices. See 2nd photo
• Blend all ingredients in robe-coup.
• Finish the with olive oil
• Mix in vinegar to taste just before service.

Note
• Do not remove the cilantro from the stems before blending
• Set aside

• Do not skip the step of blending & squeezing oout the green bell pepper. If the peppers are not well-squeezed, the final mojo verde will be too thin and pale.
• Do not skip the step of toasting & grinding the cumin seeds fresh for every batch.