A vibrant and aromatic sauce made with fresh herbs, ginger, and serrano chile, perfect as a marinade, dip, or topping.
20 minutes
A vibrant and aromatic sauce made with fresh herbs, ginger, and serrano chile, perfect as a marinade, dip, or topping.
Fresh Ginger, peeled
0.25 inch
Serrano Chile, seeds and veins removed
each
to taste
each
Garlic Clove, pounded to a purée
each
1. Blend Ginger and Serrano Chile
Begin by peeling a 1-inch piece of fresh ginger and removing the seeds and veins from a serrano chile. Place the ginger and serrano chile into a blender, adding ½ cup of extra-virgin olive oil and a pinch of salt. Blend these ingredients until you achieve a smooth consistency.
2. Add Parsley and Cilantro
Next, add ⅓ cup of flat-leaf parsley leaves and ½ cup of cilantro leaves and stems into the blender. Blend again, but this time just enough to chop the leaves while retaining some texture.
3. Season and Combine
Pour the blended mixture into a bowl. Now, season it by adding the juice of half a lemon and a garlic clove that you've pounded into a purée. Stir well to combine. Taste your chermoula and adjust the seasoning with a little more salt or lemon juice if needed.
4. Let Flavors Marry
Finally, let the chermoula sit for at least 10 minutes. This resting period allows the flavors to meld, enhancing the overall taste of the sauce. After the wait, your aromatic and flavorful North African Coriander and Herb Chermoula is ready to serve.
The foundation of a great chermoula is the freshness of its herbs. Use the freshest cilantro (coriander leaves) and parsley you can find. The brighter and more vibrant the leaves, the more flavorful your chermoula will be.
Since chermoula is a raw sauce, the flavor of the olive oil will be prominent. Use the best quality extra virgin olive oil you can find, ideally one with fruity notes that will complement the fresh herbs.
For a deeper, more complex flavor, toast your spices (such as cumin and coriander seeds) in a dry skillet until they are fragrant before grinding them. This extra step intensifies the flavors and adds a subtle smokiness.
A good chermoula has a balance of acidity, which is typically provided by lemon juice or vinegar. To get a more nuanced flavor, consider using a combination of lemon juice and a high-quality vinegar like sherry or red wine vinegar.
Don't hold back on the salt. Salt is essential to bring out the full spectrum of flavors in your chermoula. Use a good quality sea salt or kosher salt and season to taste.
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