Charmoula Sauce

By David Latt

Total Time
10 minutes
Rating
4(26)
Notes
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Featured in: The Versatile Charmoula

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Ingredients

Yield:4 servings
  • 3garlic cloves, skins on
  • ¼cup cilantro, mostly leaves, roughly chopped
  • ¼cup Italian parsley, mostly leaves, roughly chopped
  • ½teaspoon freshly squeezed lemon juice
  • ½teaspoon sea salt
  • 1teaspoon paprika
  • 1teaspoon ground cumin
  • Pinch of cayenne
  • ¼cup olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

128 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 52 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Char the cloves on an open flame. Clean off the blackened skin, mash and finely chop.

  2. Step 2

    Use a mini-grinder and puree the garlic, cilantro, parsley, lemon juice and olive oil. Season with sea salt, paprika, cumin and cayenne. Stir well, taste and adjust the seasonings if needed. Refrigerate in a sealed container. Serve at room temperature.

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Ratings

4 out of 5
26 user ratings
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Cooking Notes

kimcycles100

use a bbq fork or a skewer -- kinda like toasting marshmallows. :)

SuAyres

Question: how the heck do you char individual garlic cloves over an open flame? Given how small they are, I'd say that's a real challenge.

kimcycles100

use a bbq fork or a skewer -- kinda like toasting marshmallows. :)

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