These two sauces go great with wild barbecue dishes. Very easy to prepare in advance and delicious for a summer evening. Chimi-churri is the most famous sauce in South America, where it is often eaten on the famous Argentinian asados. Chermoula is a Moroccan green sauce that goes great with meat and vegetable dishes.
Number of persons: 6
Preparation time: 15 minutes
Chimi Churri Ingredients:
- 1 shallot or red onion
- 4 cloves of garlic
- 1 chili pepper
- half bunch of fresh oregano
- half bunch of fresh parsley
- Tablespoon of fresh thyme
- 10 chive blades
Chermoula Ingredients:
- Half a bunch of fresh parsley
- Half a bunch of fresh coriander
- 3 garlic cloves
- 1 teaspoon cumin seeds finely ground
- 1 teaspoon smoked paprika powder
- half teaspoon chili powder or cayenne powder
- juice of half a lemon
Preparation Chimi Churri:
-
For the Chimi-churri, chop all the ingredients very finely and mix in a bowl
- Add olive oil until it is just covered
- Season with a generous pinch of salt and pepper
Preparation Chermoula:
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Chop all ingredients small
- Chop everything finely with a food processor/hand blender or grind everything in a mortar
- Add plenty of olive oil until it gets a nice sauce structure
Tip: You can make both sauces one or two days in advance, this is easy but also enhances the taste
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