Charmoula Sauce (Moroccan Hot Sauce)

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* Exported from MasterCook *

 

Charmoula Sauce (Moroccan Hot Sauce)

 

Recipe By :Mourad Lahlou, Aziza restaurant, San Francisco

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 tablespoon cumin seeds

6 tablespoons finely chopped cilantro leaves

4 tablespoons finely chopped Italian parsley leaves

1 1/2 tablespoons chopped garlic

2 tablespoons champagne vinegar

4 tablespoons fresh lemon juice

1 tablespoon sweet paprika

1/4 teaspoon or more cayenne

1/4 teaspoon or more white pepper

1 1/2 teaspoons salt

 

To make the charmoula: Put the cumin seeds in a heavy skillet over medium heat.

Toast for 5 to 10 minutes, stirring constantly to avoid burning.

 

Let cool for a few minutes, then grind in a spice mill.

 

Combine the cilantro, parsley, garlic and vinegar in a mixing bowl; blend well.

 

Add the lemon juice, ground cumin, paprika, cayenne, white pepper and salt. Mix

well.

 

Source:

" San Francisco Chronicle, Jan 30, 2002 "

 

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Per Serving (excluding unknown items): 34 Calories; trace Fat (1.0%

calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 3200mg Sodium. Exchanges: 1 Vegetable; 1/2 Fruit.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

 

 

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