Moroccan Chermoula Sauce
Ingredients
| 1/2 bunch of cilantro | ||
| 1 bunch flat leaf parsley | ||
| 2 tsp whole cumin seeds, toasted and ground | ||
| 1/2 jalapeno pepper, seeded and chopped | ||
| 2 tsp paprika | ||
| 4 garlic cloves | ||
| 3 tbs fresh lemon juice | ||
| 2 tbs olive oil | ||
| kosher salt and black pepper to taste |
Chermoula is a zesty puree the is commonly used in Morocco as a dipping sauce and marinade. It works equally well on lamb, pork, poultry and seafood.
Directions:
Directions:
- Add all of the ingredients to a food processor and pulse into a coarse puree.
- Use as a marinade or a sauce.
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