Fresh herb chermoula

Chermoula is a versatile North African marinade traditionally used with fish, but it can add a burst of savory flavor to a variety of dishes. This recipe features fresh herbs, aromatic spices, and a touch of heat from red hot chili peppers, making it a perfect accompaniment or marinade that packs a punch.

Ingredients:

Instructions:

Tips:

- Use fresh herbs: For the best flavor, ensure you use fresh parsley and coriander leaves. The fresh herbs provide a distinct, vibrant taste that dried herbs cannot match.

- Adjust spiciness: If you prefer a milder chermoula, you can reduce the number of red hot chili peppers or remove their seeds.

- Consistency: If you find the chermoula too thick, you can add a bit more olive oil or lemon juice to reach your desired consistency.

- Storage: Chermoula can be stored in an airtight container in the refrigerator for up to one week. The flavors will continue to develop, making it even more delicious over time.

- Blending: For a smoother consistency, use a food processor or blender to combine all the ingredients until you achieve a fine paste.

With your fresh herb chermoula ready, you can now marinate your favorite proteins, drizzle it over roasted vegetables, or even use it as a zesty dip. This vibrant and flavorful sauce will elevate any dish, giving it a delightful North African twist.