Cilantro Mojo

  • Serves

    makes 1 1/4 cups

  • Cook

    10 minutes


Bright, earthy and spicy, this garlicky cilantro sauce hits all the right notes for a summer-time cook-out. Chef Peter Hoffman, of the now closed New York City restaurant Savory, slathers it on succulent Roast Pork with Summer Vegetables.


  • 1 tsp. coriander seeds
  • 12 tsp. cumin seeds
  • 1 green cardamom pods
  • 12 cup minced cilantro
  • 2 cloves garlic
  • 1 jalapeño, stemmed, seeded, and minced
  • 34 cup extra-virgin olive oil
  • Kosher salt, to taste


Step 1

Put coriander, cumin, and cardamom in an 8" skillet over medium heat and cook, swirling pan occasionally, until seeds are toasted, about 5 minutes. Finely grind seeds in a spice grinder and transfer to a medium bowl along with cilantro, garlic, and jalapeños. Using a fork, whisk in olive oil and season sauce with salt; cover with plastic wrap and set aside.

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