Recipe
Chermoula is a tangy, herbal sauce that is usually paired with Moroccan fish dishes. The wonderful habanero chilies are the fruity, extra-hot choice, but if you want to tone it down a bit, substitute a jalapeño pepper.
Ingredients
- 1 clove garlic
- 3 tablespoons slivered almonds
- 1/4 small habanero chili (or 1 jalapeño), to taste
- 1/2 cup cilantro
- 1/2 cup parsley
- 1/4 teaspoon cayenne
- 1 pinch saffron
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
Preparation
- In a food processor, pulse the garlic, almonds, chili, cilantro, parsley, cayenne, saffron, paprika and salt until finely chopped.
- Add the lemon juice and olive oil and process until well-mixed.
Serving Suggestion
Serve over shrimp, tofu, chicken or even beef, stir into rice or spread on pieces of pita bread.
Nutritional Information
130 calories, 14 g. fat, 0 mg. cholesterol, 300 mg. sodium, 3 g. carbohydrate, 1 g. fiber, 2 g. protein
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