Charmoula Sauce
Published June 3, 2009
David Latt
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 garlic cloves, skins on
¼ cup cilantro, mostly leaves, roughly chopped
¼ cup Italian parsley, mostly leaves, roughly chopped
½ teaspoon freshly squeezed lemon juice
½ teaspoon sea salt
1 teaspoon paprika
1 teaspoon ground cumin
Pinch of cayenne
¼ cup olive oil
Nutritional analysis per serving (4 servings)
2 grams carbs; 128 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 52 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Char the cloves on an open flame. Clean off the blackened skin, mash and finely chop.
- Step 2
Use a mini-grinder and puree the garlic, cilantro, parsley, lemon juice and olive oil. Season with sea salt, paprika, cumin and cayenne. Stir well, taste and adjust the seasonings if needed. Refrigerate in a sealed container. Serve at room temperature.
Private Notes
Comments
use a bbq fork or a skewer -- kinda like toasting marshmallows. :)
Question: how the heck do you char individual garlic cloves over an open flame? Given how small they are, I'd say that's a real challenge.
use a bbq fork or a skewer -- kinda like toasting marshmallows. :)