Why Make This Recipe
Chermoula is a vibrant and flavorful sauce that brings the bold tastes of North Africa to your kitchen. It is versatile and can be used as a marinade, a dressing, or a dip. Making chermoula allows you to experiment with fresh herbs and spices, creating a taste that transports you to the sunny streets of Morocco. Plus, it’s easy to whip up, making it a great addition to any meal!
How to Make Chermoula
Ingredients:
- 1 cup Chopped Cilantro (Can use parsley as a substitute)
- 1/2 cup Chopped Parsley (Should be used alongside cilantro for best flavor)
- 1 Each Serrano Pepper (optional) (Adjust quantity based on desired spice level)
- 1 Each Shallot (Can substitute with red onion if not available)
- 6 cloves Garlic (Use roasted garlic for a sweeter, milder taste)
- 1 Each Lemon Juice (from 1 lemon) (Fresh is best, bottled may be used in a pinch)
- 1 teaspoon Cayenne Powder (Adjust for milder or spicier preferences)
- 1 teaspoon Smoked Paprika (Regular paprika can be used if smoked isn’t available)
- 1 teaspoon Cumin (Can substitute with coriander for a different flavor profile)
- to taste Salt (Seasoning to enhance all flavors)
- a pinch Saffron Threads (optional) (Recommended for a more authentic taste)
- 1/2 cup Extra Virgin Olive Oil (Can substitute with canola or other oils if desired)
Directions:
- Start by chopping the cilantro, parsley, and shallot finely.
- If using, slice the Serrano pepper and remove seeds for less heat.
- In a food processor, combine the chopped herbs, shallot, garlic, and Serrano pepper.
- Add the juice of one lemon, cayenne powder, smoked paprika, cumin, salt, and saffron (if using).
- Blend the ingredients while slowly drizzling in the olive oil until you reach a smooth consistency.
- Taste and adjust the seasoning, adding more salt, lemon juice, or spices if desired.
How to Serve Chermoula
Chermoula can enhance many dishes. Try it as a marinade for grilled meats, fish, or vegetables. You can also serve it as a dipping sauce alongside fresh bread or pita chips. It livens up roasted vegetables and salads, turning simple dishes into something special!
How to Store Chermoula
Store any leftover chermoula in an airtight container in the refrigerator. It will keep fresh for about a week. If you want to store it longer, consider freezing it in small portions. Ice cube trays work great for this, making it easy to defrost just what you need.
Tips to Make Chermoula
- Use fresh herbs for the best flavor; dried herbs won’t give you the same vibrancy.
- If you don’t have a food processor, you can finely chop all the ingredients by hand.
- Feel free to experiment with the spices; add more cayenne for heat or swap the cumin for coriander.
Variation
You can customize chermoula by adding different herbs or nuts. Try adding mint for a refreshing twist, or pine nuts for added texture.
FAQs
1. Can I use dried herbs instead of fresh?
While you can use dried herbs, fresh herbs provide a much brighter flavor. It’s best to stick with fresh when making chermoula.
2. Is chermoula spicy?
The heat level of chermoula depends on the amount of Serrano pepper and cayenne powder you use. Adjust these ingredients to fit your spice preference.
3. Can I use chermoula with vegetarian dishes?
Absolutely! Chermoula pairs wonderfully with vegetables, grains, and legumes. It’s a great way to add flavor to any vegetarian meal.
Chermoula Sauce
- Total Time: 15 minutes
- Yield: 1 cup
- Diet: Vegetarian
Description
A vibrant North African sauce made with fresh herbs and spices, perfect for marinades, dressings, or dips.
Ingredients
- 1 cup Chopped Cilantro
- 1/2 cup Chopped Parsley
- 1 Each Serrano Pepper (optional)
- 1 Each Shallot
- 6 cloves Garlic
- Juice from 1 Lemon
- 1 teaspoon Cayenne Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cumin
- to taste Salt
- a pinch Saffron Threads (optional)
- 1/2 cup Extra Virgin Olive Oil
Instructions
- Chop cilantro, parsley, and shallot finely.
- If using, slice the Serrano pepper and remove seeds for less heat.
- In a food processor, combine the chopped herbs, shallot, garlic, and Serrano pepper.
- Add lemon juice, cayenne powder, smoked paprika, cumin, salt, and saffron (if using).
- Blend while slowly drizzling in olive oil until smooth.
- Taste and adjust seasoning as desired.
Notes
Store leftover chermoula in an airtight container in the refrigerator for up to one week or freeze in small portions for longer storage.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: North African