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