Spread this punchy chile-herb sauce on grilled flatbread or drizzle it over grilled seafood.
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- 1 whole(s) jalapeno steemed and peeled
- 1 cup(s) extra-virgin olive oil
- 1/2 cup(s) flat-leaf parsley leaves
- 1/2 cup(s) fresh cilantro leaves loosely packed
- 1/2 teaspoon(s) chopped peeled ginger , kosher salt and freshly ground pepper
- 1/2 cup(s) fresh mint loosley packed
- Pulse first 6 ingredients in a blender or food processor until a coarse puree forms. Season to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and chill. Let come to room temperature before using.
This recipe is a personal recipe added by shr99lr and has not been tested or endorsed by MyRecipes.
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Green Charmoula Recipe at a Glance
- COURSE: Sauces/Condiments