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:

  • 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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