Red Pepper Chermoula
Prep Time
10 mins
Total Time
10 mins
Roasted red peppers add a sweet & smoky twist to this zesty sauce - you'll love it on meat, fish, veggies or even as a dip!
Course:
Dip, Sauce
Cuisine:
Moroccan
Servings: 1 1/2 cups
Ingredients
- 3/4 cup jarred roasted red peppers, drained & roughly chopped
- 1/2 cup cilantro
- 1/2 cup parsley
- 4 cloves garlic, roughly chopped
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1/4 tsp cayenne
- 3/4 tsp kosher salt
- 1/4 cup lemon juice, fresh-squeezed
- 1/2 cup extra virgin olive oil
Instructions
-
Add all ingredients except olive oil to a food processor and pulse until combined into a coarse paste, scraping down the sides as necessary.
-
With the motor running, add the olive oil and process until just combined and uniform.
Note: Once you have added the olive oil, don't process for longer than necessary to bring everything together as overprocessing olive oil can make it bitter.