Chermoula
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Makes:
2 jars
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This is a traditional Moroccan recipe for a dipping sauce that is often used as an accompaniment to fish.
Ingredients:
1 bunch fresh coriander (cilantro)4 cloves garlic
1 tsp coarse sea salt
3 tsp ground cumin
1 tbsp paprika
1 tsp cayenne pepper
½ roast red pepper (fresh is best but canned also works)
juice of 1 lime
3 tbsp olive oil
Method:
Trim the stems from the coriander then wash the remaining leaves and dry thoroughly. Drop these leaves into a food processor and pulse until they are finely chopped.Peel the garlic cloves, then smash them with the flat of a large knife or cleaver. Work the salt into these (it will help to break them down in the food processor) and scoop them into the processor. Add the spices and the roasted pepper then pulse to blend them together. Note that this sauce should have a little texture to it, do not blend until completely smooth.
Spoon the mixture into a bowl and stir in the lime juice and the olive oil. The resulting Chermoula is an excellent dipping sauce for grilled fish steaks or fillets. It can also be used as a marinade for either fish or chicken.