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Chermoula salsa Recipe

Ingredients for people

  • Cumin seed(s) : 1 Tsp
  • Fennel seed(s) : 1 Tsp
  • Garlic clove(s) : 3 whole

  • For the sauce
  • Cayenne pepper : 2 pinch(es)
  • Smoked paprika : 1 Tsp
  • Saffron thread(s) : 1 pinch(es)
  • Lemon(s) : 1 whole
  • Pickled lemon(s) : 1 whole
  • Olive oil : 100 ml
  • Fresh coriander : 1 bunch
  • Fresh mint : 1 bunch
  • Flat leaf parsley : 1 bunch

  • For the garnish(es)
  • Plum tomato(es) : 6 whole
  • 1For the vegetables

    Quarter and de-seed the tomatoes.
    Discard the seeds and dice the flesh into 1 cm dice.

  • 2For the sauce

    Peel and finely slice the garlic.
    zest and juice the lemon, keep separate.
    Take skin off the pickled lemon, discard the flesh and roughly chop the skin.
    toast the cumin and fennel seeds in a warm pan, and grind in a mortar and pestle.
    Add the cayenne, paprika and pickled lemon and grind to a paste.

    Add the olive oil to the saucepan and cook the sliced garlic over a low heat until golden, take off the heat.
    Add the lemon zest, after 30 seconds add the juice and then finish with the spice paste, mix well

  • 3To assemble

    Mix the tomato concasse with the fresh herbs and the chermoula dressing and serve in a side bowl.

Chef's tip

«This salsa can also be used as a marinade by leaving out the tomto, as this adds water. The flavours will go equally well with seafood, lamb or chicken, or even tossed through vegetable salads.»

As spicy, zesty sauce that lends well to barbecued food as well as more traditional Moroccan salads, meats and fish dishes.

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  • Preparation  5mins
  • Cooking time  10mins
  • Rest time  0h