African chermoula is a distant cousin of chimichurri with a ton of herbs and a bold, zesty flavor. It’s perfect for any spice lover. And it’s so easy to adjust the spiciness by adding more (or less) or the red pepper flakes.
The herbs and spices in this recipe really put your spice rack to the test. But if you’re well-stocked you’ll be fine. There’s cilantro, mint, basil, coriander, and cumin in this chermoula sauce. But don’t be afraid to experiment here. Oregano, parsley, and arugula all make worthy adds. You may need to test the amounts to get the flavor just right for you.
Chermoula is very versatile in its use, too. It’s a lot like chimichurri here, too. Use it as a steak condiment, atop pork chops, with white fish, as a dipper for chicken. There are so many delicious ways to enjoy this sauce.
While you can keep chermoula in the refrigerator, be aware that the fresh herbs used will darken over time and look less pleasant on the plate. For best results, use immediately.
Like this recipe? You’ll love these too:
- Spicy Chimichurri Sauce: A similar sauce that has many of the same uses.
- Beef Churrasco With Argentine Flatbreads And Chimichurri: You could swap chermoula here for a twist.
- Green Sriracha Sauce: Yes, you can make this chili garlic sauce green!
African Chermoula Sauce
- 1 cup cilantro
- ½ cup mint leaves
- ½ cup basil leaves
- 1 lemon
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon hot chili flakes
- 1 tablespoon pickled jalapenos
- ⅓ cup olive oil
- 1/4 teaspoon salt
- Place all of the herbs into a small food processor
- Grate in the lemon zest and half the lemon and add the juice
- Add the cumin, coriander, chili flakes, saltvand jalapenos
- Pulse the processor until finely chopped
- Combine with the olive oil
- Serve as a dip or use as a marinade for fish or chicken