Chermoula

Ingredients

• 2 onions, chopped
• 6 garlic cloves, minced
• 2 tablespoons of red pepper powder
• 2 tablespoons of cane sugar
• 1 tablespoon of salt
• 1/2 teaspoon of black pepper
• 1 tablespoon of balsamic vinegar
• 1/2 tablespoon of olive oil
• 1 tablespoon of coriander powder
• 1 tablespoon of fennel seed powder
• 1 tablespoon of chopped parsley
• 1 tablespoon of chopped thyme

Method

1. In a bowl, mix the onions, garlic, red pepper powder, sugar, salt, black pepper, balsamic vinegar, olive oil, coriander powder, and fennel seed powder.
2. Add the chopped parsley and thyme and mix well.
3. Let the sauce rest for at least 30 minutes before serving.
4. Use the chermoula to season fish, meat, or vegetables.
5. The sauce can be stored in the refrigerator for 2-3 days.