Green Mojo Sauce




  • 1 ½ lb. Poblano Peppers, trimmed
  • ½ c. Primo Gusto Extra Virgin Olive Oil
  • 12 oz. Spanish Onions, trimmed and thinly sliced
  • 1 Tbsp. Chopped Garlic
  • 1 qt. Harvest Valley Orange Juice
  • 1 oz. Markon Cilantro, trimmed
  • ¼ c. Fresh lime juice
  • 1 Tbsp. Kosher Salt

Recipe Preparation

Preparation Instructions

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place whole peppers on an open-gas burner. Char on all sides, but do not overcook. Place in a single layer in an uncovered stainless-steel hotel pan to cool. 2] Cut around the core and remove. Slice peppers open lengthwise. Remove any remaining seeds. Turn the pepper over with the charred side up. Scrape the charred skin off of the outside of the peppers with a small knife. Wipe off any excess charred skin with paper toweling. Dice into 1” pieces. 3] Place 2 oz. of olive oil in a heated, nonstick sauté pan. Add the onions and garlic. Sauté over medium heat until caramelized. Let cool. 4] Combine orange juice, remaining olive oil, peppers, onions, cilantro, lime juice, and salt in a blender. Blend until smooth. Transfer to a nonreactive storage container. Cover, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below.