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Peppadew® Peppers Recipe

PEPPADEW® Chermoula Salsa Recipe


30g/1oz freshly chopped Cilantro
4 Garlic Cloves chopped
1 medium onion finely diced
The juice of 1 Lemon and the grated zest or diced preserved lemon peel
1 tsp turmeric
3 tbsp Olive Oil
30g/ 1oz bunch fresh flat parsley
1 tbsp Kosher or Himalayan rock salt
2 tsp toasted Cumin Seeds
50g Chopped almonds, pine nuts or macadamia nuts
½ tsp chili powder, paprika or cayenne pepper to add a little extra heat if you choose
50g fresh chopped ginger
200g finely diced PEPPADEW® peppers

Additional Info
  • Serves 4


Chef tip:
By roughly chopping the ingredients first will help cause less strain on the blender motor and will prevent the long parsley and Cilantro stalks from making the sauce stringy.

Roughly chop all the ingredients and put them in a blender and lightly blend into a rough salsa. Use immediately or store in a sealed container in the fridge for two weeks. Description & Use: Chermoula or Charmoula is a marinade used in Algerian, Moroccan and Tunisian cooking. t is usually used to flavor fish or seafood, but it can be used on other meats or vegetables. Chermoula is often made of a mixture of herbs, oil, lemon juice, garlic, cumin, and salt. It may also include onion, fresh cilantro, ground chili peppers,
black pepper, or saffron. There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and coriander.

This North African spice blend which, when rubbed onto chicken, fish and lamb before cooking, gives a spicy Moroccan flavour. I have added a few ingredients of my own and made a salsa rather than a dry rub. Suitable for grilled, barbecued and roasted meat and fish. Add 1 tablespoon Chermoula Mix to your favourite scone recipe to make tasty savoury scones. Top with Humus or sour cream mixed with cumin seeds. Mix 1 tablespoon Chermoula Mix with a cup of plain yoghurt. Spread over both sides of 4 tuna steaks and bake or grill. Rub Chermoula paste generously over a butter flied leg of lamb. Allow to stand for 30 minutes, and then cook on the barbecue. Add a squeeze of lemon from time to time as it cooks. Rub Chermoula paste over chicken, lamb, fish or beef and cook in your preferred way.

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