Mojo Verde

Steps

1. 1
   Toast the cumin seeds in a dry pan for 30 seconds until fragrant, then pound them in a mortar with the garlic and coarse salt to a smooth paste.
2. 2
   Seed the green pepper and chop it finely. Pick the coriander and parsley leaves, keeping the tender coriander stems, and chop them roughly.
3. 3
   Add the pepper and herbs to the mortar and pound to a coarse green paste. A blender works too: pulse everything except the oil.
4. 4
   Work in the vinegar, then the olive oil in a thin stream, stirring with the pestle, until the sauce is loose and spoonable.
5. 5
   Taste for salt and vinegar — mojo should be sharp — and leave for 15 minutes before serving. It keeps for three days in the fridge but loses its bright green after the first.