Moroccan Chermoula Sauce
|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.
- Add all of the ingredients to a food processor and pulse into a coarse puree.
- Use as a marinade or a sauce.