Chermoula
Thomas J. Story
This spicy, tangy sauce uses a wealth of fresh herbs and plays well with earthy dishes.
MAKES 2 CUPS
How to Make It
1
In a small pan over medium heat, toast cumin and coriander seeds until fragrant, about 2 minutes. Crush seeds with a mortar and pestle or spice grinder. In a medium bowl combine cumin, coriander, and the remaining ingredients and whisk until combined.
Ingredients
1 tsp cumin seeds
1 tsp coriander seeds
1 cup finely chopped parsley
½ cup finely chopped mint
2 tbsp chopped sage
2 tbsp chopped thyme
½ cup chopped shallot
¼ cup minced garlic
1 cup avocado oil
¼ cup sherry vinegar
1 tbsp kosher salt
1 tbsp colatura or fish sauce
1 tsp black pepper
1 tsp dried red chile flakes
Directions
1
In a small pan over medium heat, toast cumin and coriander seeds until fragrant, about 2 minutes. Crush seeds with a mortar and pestle or spice grinder. In a medium bowl combine cumin, coriander, and the remaining ingredients and whisk until combined.
