Skip to main content
Epicurious
Bon Appétit

Chermoula With Red Chile

By Andy Baraghani

This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.

Recipe information

  • Yield

    Makes about 1 1/2 cups

Ingredients

1 teaspoon black peppercorns
1 teaspoon cumin seeds
1/4 teaspoon ground cardamom
1 3/4 cups finely chopped cilantro
1 cup finely chopped parsley
1 cup olive oil
2 tablespoons fresh lemon juice
2 small red chiles (such as Holland or Fresno), finely chopped
4 garlic cloves, finely grated
Kosher salt

Special Equipment

A spice mill or a mortar and pestle

Preparation

  1. Step 1

    Toast peppercorns and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes. Let cool. Transfer to a spice mill or mortar and pestle and pulse or grind until coarsely ground. Place spices in a small bowl and mix in cardamom.

    Step 2

    Pound cilantro in mortar and pestle (or pulse in a food processor) until it's bruised and releases some of its moisture. Mix into spices along with parsley, oil, lemon juice, chiles, and garlic; season generously with salt.

  2. Do Ahead

    Step 3

    Chermoula can be made 6 hours ahead. Store airtight at room temperature.

TagsSauceNorth AfricanAfricanCilantroHerbs & SpicesParsleyGarlicRoot VegetableVegetableFresno ChileChileDairy FreeGluten FreeNut FreeVeganVegetarianFood ProcessorBon Appétit
Read More
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.