Another ono for the “chefs” among you
Here you go,
another easy recipe of the most commonly used sauce on canarian food. Since you can spice up almost evey meal with this sauce, i think it’ll be appropriate to let you know this tasty sauce. Normally it’s give you in a restaurant when you orden fresh fish but certainly you can try it out on ribs, steak or any other kind of meat.
Ingredients:
Fresh coriander, garlic, cooking salt, red hot chili-peppers, white wine, oil and vinegar.
Preparation:
- First we’ll need to pound a bundle of fresh, well chopped coriander with a handful of salt and a few garlic cloves (the more you put in, the spicier the sauce would be; though it should never outbalance the flavour of the coriander).
- Pound everything very well ,add some chopped peppers and keep pounding.
- After that add a good spurt of oil and another one (more or less the same) of the white wine. Add vinegar (a little less than the oil) and that’s it. Just stir it well and voilá!!
Enjoy it!
Oh by the way, just like in the first recipe, “mojo” is pronounced like “moho” 
