Charmoula
North African cooks use this aromatic, paprika-spiced sauce to marinate fish and dress cooked vegetables.
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Credit: André Baranowski
3/4 cup extra-virgin olive oil
1 tbsp. fresh lemon juice
1 tbsp. fresh lime juice
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. sweet or smoked paprika
10 sprigs fresh cilantro, minced
4 cloves garlic, minced
1 red Fresno or Holland chile,
stemmed, seeded, and minced
1 shallot, halved and thinly sliced
Kosher salt, to taste
1. Combine first 10 ingredients in a medium bowl and season with salt. (For a smoother consistency, purée in a food processor.) Cover and let sit at least 1 hour at room temperature to let flavors meld.
2. Sauce will keep, covered and refrigerated, for up to 4 days.
MAKES 1 1/4 CUPS
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