Description
Chermoula Sauce is a vibrant and aromatic North African condiment made with a blend of toasted spices, fresh herbs, garlic, olive oil, and lemon juice. Perfect as a marinade or accompaniment for grilled meats, fish, or vegetables, this sauce delivers bright, smoky, and slightly spicy flavors that elevate any dish.
Ingredients
Spices
- 3 tsp ground cumin
- ½ tsp ground coriander
- 2 tsp paprika
Herbs & Aromatics
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh parsley
- 4 garlic cloves, chopped
Liquids & Seasoning
- ½ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- ½ tsp salt
- a pinch cayenne pepper (or to taste)
Instructions
- Toast the spices: Place the ground cumin, coriander, and paprika in a dry frying pan over medium heat. Cook for 30 to 60 seconds, stirring occasionally, until the spices release a fragrant aroma but do not burn. Remove from heat to cool slightly.
- Combine ingredients: Add the toasted spices to a food processor along with the chopped fresh cilantro, parsley, garlic, extra virgin olive oil, lemon juice, salt, and cayenne pepper.
- Process the sauce: Pulse the ingredients in the food processor until the mixture becomes smooth and well combined, forming the classic Chermoula sauce texture.
Notes
- One serving equals approximately ⅛ cup of Chermoula sauce.
- Chermoula sauce keeps well in the refrigerator for up to 3 weeks. Store it in a sealed mason jar or airtight container.
- You can freeze Chermoula by spooning it into an oiled ice cube tray. Once frozen, transfer the cubes to a freezer bag for longer storage.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Sauce
- Method: Stovetop
- Cuisine: North African
