10 minutes
Chermoula is a vibrant and aromatic North African sauce that brightens any dish it graces. This version is infused with fresh ginger, serrano chile, and a medley of herbs. It’s perfect for marinating meats, drizzling over roasted vegetables, or serving as a dip.
Fresh Ginger, peeled and chopped
0 oz
Serrano Chile, seeded and roughly chopped
each
0.25 fluid ounces
to taste
Flat-leaf Parsley Leaves, loosely packed
0 oz
Cilantro Leaves And Stems, loosely packed
0 oz
Lemon Juice, from 1/2 lemon
0.25 fluid ounces
Garlic Clove, pounded to a purée
each
1. Blend Ginger and Chile with Olive Oil
In a blender, combine the chopped ginger, serrano chile, and olive oil with a pinch of salt. Blend these ingredients together until you achieve a smooth, cohesive mixture. This step ensures that the ginger and chile are fully integrated into the oil, forming the flavorful backbone of our chermoula.
2. Add Herbs and Blend
Next, add the parsley leaves and cilantro to the blender. Blend the herbs just until they are finely chopped. It's important not to purée them entirely; we want to preserve their vivid color and delicate texture. This careful blending is what gives chermoula its fresh, aromatic character.
3. Stir in Lemon Juice and Garlic
Transfer the blended mixture into a bowl. Stir in the lemon juice and the garlic purée, letting these flavors meld together. Taste the chermoula and adjust the seasoning with additional salt or lemon juice if necessary. This step is crucial for balancing the flavors to your liking.
4. Rest and Serve
Allow the chermoula to sit for about 10 minutes. During this time, the flavors have a chance to marry and intensify, resulting in a sauce that is both cohesive and vibrant. Enjoy your freshly made chermoula drizzled over your favorite dishes or as a marinade. Its versatility and brightness will surely elevate any meal.
Comments (0)