Mojo verde (green sauce)

• By Frances Bissell

Use this recipe to make about 500ml of mojo verde, to serve with papas arrugadas (wrinkled potatoes). This sauce keeps very well for several weeks if refrigerated in an airtight container. Mojo verde is also the perfect accompaniment to grilled or fried fish; try it with lampuki. It is also very good with salt cod (bakkaljaw) recipes, or you can try it with grilled ġbejniet on a heap of salad leaves.

You will need:

Two teaspoonfuls of sea-salt, 10 cloves of garlic (peeled and chopped), one teaspoonful of cumin seeds (lightly toasted), one small green bell pepper (seeds and stalk removed – use a chilli pepper if you want more piquancy), a bunch of fresh coriander, a smaller bunch of parsley, 150ml of extra virgin olive oil, 50ml of wine vinegar.

Using a food processor, make a paste with the salt, garlic and cumin, then add the bell or chilli pepper, and the coriander and parsley (leaves only). Now add the oil and vinegar. If the mixture is too thick, thin it down with water.