Red Pepper Chermoula
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!
Servings: 1 ½ cups
Ingredients
- ¾ cup jarred roasted red peppers, drained & roughly chopped
- ½ cup cilantro
- ½ cup parsley
- 4 cloves garlic, roughly chopped
- 2 teaspoon smoked paprika
- 2 teaspoon ground cumin
- ¼ teaspoon cayenne
- ¾ teaspoon kosher salt
- ¼ cup lemon juice, fresh-squeezed
- ½ 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.