Chermoula is a sauce or marinade that is very common in North African cooking. It can be made and used in many ways, from marinating fish to a sauce for vegetables. Moroccan chermoula almost always includes garlic, cilantro, cumin, paprika, salt, and pepper. This version substitutes our New Mexican red chile for the paprika. Enjoy chermoula with North African tagine, couscous, and oranges with fresh mint.
Serves 8 people
- 2 cups cilantro leaves chopped
- 1 garlic clove minced
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground red chile
- ¼ cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- In a mortar and pestle or food processor, grind the garlic, salt, pepper, cumin, and red chile to form a paste.
- Add the cilantro leaves in small amounts and grind until the mixture forms a paste.
- Stir in the olive oil and lemon juice until well combined. Chermoula will stay fresh for 2 to 3 days if stored in the refrigerator in a tightly sealed container.