Charmoula

April 5, 2010
Charmoula
Charmoula
This aromatic, paprika-spiced sauce work as a dip, a marinade for fish, or a sauce for cooked vegetables.André Baranowski

North African cooks use this aromatic, paprika-spiced sauce to marinate fish and dress cooked vegetables.

Charmoula
North African cooks use this aromatic, paprika-spiced sauce to marinate fish and dress cooked vegetables.
Yield: makes 1 1/4 CUPS

Ingredients

  • 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

Instructions

  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.

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