Our new love of North African flavors has led us to discover a unique blend of spices and ingredients.  This Spicy Green Sauce from City Kitchen,called chermoula offers just that.  A slightly spicy pesto-like sauce that infuses the heat of serrano peppers, with the very bright and green flavors of lots of fresh cilantro and scallions, and finishes with a hint of tart lemon zest.  We paired this sauce initially with our North African Chicken, but are certain it would be delicious with fish, beef, or lamb.

Spicy Green Sauce

City Kitchen

A slightly spicy pesto-like sauce that infuses the heat of serrano peppers, with the very bright and green flavors of lots of fresh cilantro and scallions, and finishes with a hint of tart lemon zest.

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Course Sauce

Cuisine North African

Ingredients

  

• 1 preserved lemon available at Middle Eastern groceries or the grated zest of 1 lemon
• Salt to taste
• 1 garlic clove smashed with a little salt to form a paste
• 1 or 2 serrano or jalapeño chiles very finely chopped (use less for a milder sauce)
• 1 cup finely chopped cilantro leaves and tender stems
• 1/3 cup olive oil more to taste
• 3 scallions finely chopped.

Instructions

 

• Remove preserved lemon from its brine and rinse well in cold water. Chop the peel into approximately 1/16-inch cubes (reserve pulp for another purpose). Rinse the cubes, drain and reserve.
• In a small bowl, mix the garlic paste, chiles and cilantro. (Grind these in a blender or food processor if you wish, but it is nice to have some of the cilantro hand-chopped.)
• Stir in the olive oil, scallions and diced lemon peel or zest. Taste and add a small amount of salt or more oil if necessary. The sauce tastes best freshly made.

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