Mojo Verde

By lorik

Serve with Fried or Roasted Potatoes

Ingredients

• 1 LARGE OR 2 SMALL POBLANO CHILIES (6 OUNCES), STEMMED, CUT LENGTHWISE INTO QUARTERS AND SEEDED
• 3 CUPS PACKED FRESH CILANTRO LEAVES AND TENDER STEMS
• 1/2 RIPE AVOCADO, PITTED, PEELED AND CHOPPED
• 1/4 CUP BLANCHED SLIVERED ALMONDS, TOASTED
• 1/4 CUP EXTRA-VIRGIN OLIVE OIL
• 1 TABLESPOON FINELY GRATED LEMON ZEST, PLUS 3 TABLESPOONS LEMON JUICE
• 1 TEASPOON CUMIN SEEDS, TOASTED
• KOSHER SALT

Preparation

Step 1

In a 10-inch skillet over medium-high, toast the chilies, flipping occasionally with tongs, until spotty brown on both sides, about 5 minutes. Let cool slightly, then roughly chop.

In a blender, combine the chilies, cilantro, avocado, almonds, oil, lemon zest and juice, cumin and ½ teaspoon salt. With the machine running, stream in 3 tablespoons water and puree until the sauce is thick and creamy. Taste and season with salt.