Mojo Verde

Mojo Verde This green, herb-flavored sauce is good on almost anything. 2 tbsps. cider vinegar or wine vinegar 2 tbsps. extra-virgin olive oil 6 cloves garlic, crushed and peeled 1/2 cup lightly packed fresh cilantro leaves, washed and dried 1/2 cup lightly packed fresh parsley leaves, washed and dried 2 cups diced green bell peppers (1 1/2 medium pepper) 2 tsps. sliced almonds, toasted 3 slices French bread, 1/2-inch thick, lightly toasted and cubed 1 fresh green serrano or jalapeno pepper, seeded and coarsely chopped 1/2 tsp. salt, or to taste Put vinegar, oil, garlic, cilantro and parsley in a blender. Add bell pepper and almonds; pulse until completely pureed. Add bread, serrano or jalapeno and salt; pulse until smooth. If the sauce seems thick, thin with a little water. Note: The mojo will keep covered in the refrigerator for up to 4 days. If it separates a little, just drain off excess liquid. Makes about 1 1/2 cups. Calories 25, Fat 1 g, Carbs 3 g, Sodium 65 mg, Fiber 0 g.

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