Red Chermoula Base
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Credit: Ari Weiswasser, Chef/Owner, Glen Ellen Star, Glen Ellen, California
The National Culinary Review, July/August 2015
Ingredients
20 g sweet paprika
10 g smoked paprika
10 g ras el hanout
2 g ground black pepper
18 g grated garlic
4 T. chopped parsley
4 T. chopped cilantro
24 g preserved lemon rind
20 g lemon juice
1 cup olive oil
3 cups crushed ripened tomato
Instructions
Mix well: sweet and smoked paprika, ras el hanout, black pepper, garlic, parsley, cilantro, lemon rind, lemon juice, olive oil and tomato.
Yield
5 cups
Tags
Sauce/Dressing/Rub, The National Culinary Review, Vegetarian
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