Chermoula Recipe

4.75 from 8 votes

Chermoula sauce is a versatile North African condiment of fresh herbs, oil and spices used as a marinade or sauce for meats, seafood, vegetables and more. Use it as a finishing sauce for many dishes, or for marinating fish, shrimp, or chicken.

Prep Time10

Cook Time2

Total Time12

Course: Salsa, Side Dish

Cuisine: American

Keyword: cilantro, parsley, sauce

Servings:

Calories: 106kcal

Author: Mike Hultquist

Ingredients

1 cup chopped cilantro
1 cup chopped parsley
1 serrano pepper chopped (optional, for spicy)
1 shallot chopped
6 cloves garlic (or more, as desired)
Juice from 1 lemon
1 tablespoon cayenne powder
2 teaspoons smoked paprika
1 teaspoon cumin
Salt to taste
8 saffron threads (optional)
½ cup extra virgin olive oil (Use up to 1 cup as desired - you can also use other oils, such as canola oil)

Instructions

Add all of the ingredients except for the olive oil to a food processor and process until everything is finely chopped and begins to combine.
For Chunky Chermoula. Simply mix all of the ingredients together in a bowl, or pulse in a blender or food processor until well combined.
For Smoother Chermoula. Add all of the ingredients except the oil to a blender or food processor, then process until until well combined. Scrape down the sides, then begin to process again. Drizzle in the oil slowly as you process or pulse the mixture until all of the oil is incorporated and the mixture is smooth to your desired consistency.
Use immediately

Notes

Heat Level: Mild-Medium. You can easily add extra heat with spicier peppers.

This will keep in the refrigerator a few days. Makes about 2 cups. For a spicier version of this recipe, include spicy dried chili flakes or a dash of your favorite hot sauce, or incorporate spicier peppers to your palate’s preference. Use jalapeno peppers for a milder version with just a bit of heat, or omit them altogether.

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