Canarian green coriander mojo (Mojo verde)

1. Wash the fresh coriander, pat thoroughly dry and cut off the thicker stems (the thin ones can stay).

2. Seed the green pepper and chop it into small pieces.

3. Toast the cumin in a dry frying pan for 1 minute, then pound it in a mortar with the garlic and coarse salt to a paste.

4. Put it in a food processor with the coriander and pepper and pulse until finely chopped.

5. With the motor running, add the olive oil and wine vinegar in a thin stream until you have a thick, bright green sauce; season with salt.

6. Serve at room temperature with papas arrugadas, grilled fish or cheese.

Tip: Mojo verde can also be made with parsley – instead of coriander or half and half, if you don't like the taste of coriander.