Charmoula

Name: Charmoula
Total time: PT0D0H0M
Yield: makes 1 1/4 CUPS
Ingredients: 3 ⁄ 4 cup extra-virgin olive oil; 1 tbsp. fresh lemon juice; 1 tbsp. fresh lime juice; 1 tsp. ground coriander; 1 tsp. ground cumin; 1 tsp. sweet or smoked paprika; 10 sprigs fresh cilantro, minced; 4 cloves garlic, minced; 1 red Fresno or Holland chile, stemmed, seeded, and minced; 1 shallot, halved and thinly sliced; Kosher salt, to taste

Serves
makes 1 1/4 CUPS

ANDRÉ BARANOWSKI

North African cooks use this aromatic, paprika-spiced sauce to marinate fish and dress cooked vegetables.

Ingredients

³⁄₄ cup extra-virgin olive oil
1 tbsp. fresh lemon juice
1 tbsp. fresh lime juice
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. sweet or smoked paprika
10 sprigs fresh cilantro, minced
4 cloves garlic, minced
1 red Fresno or Holland chile, stemmed, seeded, and minced
1 shallot, halved and thinly sliced
Kosher salt, to taste

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Instructions

Step 1

Combine first 10 ingredients in a medium bowl and season with salt. (For a smoother consistency, purée in a food processor.) Cover and let sit at least 1 hour at room temperature to let flavors meld.

Step 2

Sauce will keep, covered and refrigerated, for up to 4 days.

Combine first 10 ingredients in a medium bowl and season with salt. (For a smoother consistency, purée in a food processor.) Cover and let sit at least 1 hour at room temperature to let flavors meld.
Sauce will keep, covered and refrigerated, for up to 4 days.