Chermoula

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Chermoula

Ingredients

1 bunch fresh cilantro
4 cloves garlic
1 teaspoon salt, preferably coarse sea salt
2-3 teaspoons ground cumin
1 tablespoons paprika
1 teaspoon cayenne (ground red pepper)
½ roasted red pepper (or about ¼ cup pimento)
Juice of half a lemon or lime
3 tablespoons olive oil

Method of Preparation

Trim the stems from the bunch of cilantro. Wash and dry thoroughly. Place in to the food processor and pulse until finely chopped.

Remove the skin from the four garlic cloves and place them on a cutting board. Smash the cloves under the blade of a knife or use a garlic press.Work the salt into the garlic with the flat edge of the knife. The grains of salt will help to break down the garlic.Add the garlic to the cilantro in the food processor, along with the spices and roasted pepper. Pulse to blend. The sauce should not be completely smooth but should have a little texture.

Remove mixture to a bowl and stir in lemon or lime juice and olive oil.