Recipe for Moroccan Chermoula
I have no idea how "Moroccan" this recipe is. And when I Google "Chermoula" it comes up with things like a fish marinade that is definitely not what this is! This is a lovely concoction of peppers and garlic and olive oil with paprika and coriander. I eat it plain and on sandwiches and use the leftover oil up in salad dressings.
I don't know what else to call this though, since MFK Fisher and Catherine Plagemann's both seemed happy with the Chermoula label. Whatever you call it, it is delicious! They do warn you not to keep it (in the refrigerator) more than 3-4 weeks due to the risk of botulism setting in. As MFK Fisher said, though, that's never a problem around here because a batch is gone in a flash.
- 2-3 large peppers, seeded and deveined and then cut into strips about 1/2" wide
- 5-6 large whole cloves of garlic, peeled
- 1/4 tsp salt
- 1/8 tsp paprika
- 1 cup olive oil
- 1/4 cup vinegar
- 2 pinches of ground coriander
Put everything into a saucepan and cook it slowly over low (barely a simmer) heat until the peppers are soft, about 20 minutes. Spoon it into a clean jar, cool and refrigerate. Makes about 1 pint.
For fun, make up 2 or three batches at the same time with different colored peppers. MFK Fisher recommends doing each colored pepper separately, which I've always done. Then I combine into a larger jar and it is lovely and delicious.
I went to link to the book on Amazon but other than a very expensive used edition, I only see used editions of Fine preserving: Jams and Jellies, Pickles and Relishes, Conserves and Chutneys and Brandied Fruits. Elegant and unusual recipes for city and country cooks
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