TLC Cooking "Moroccan Charmoula Marinade"

Moroccan Charmoula Marinade

by the Editors of Publications International, Ltd.

Moroccan Charmoula Marinade

YIELD Makes 8 servings
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INGREDIENTS

1/2	cup fresh cilantro
1/2	to 1 jalapeño pepper,* stemmed and seeded or 1/8 to 1/4 teaspoon ground red pepper
2	tablespoons white wine vinegar or rice vinegar
1	tablespoon minced fresh ginger
3	cloves garlic, minced
2	teaspoons grated fresh lemon peel
1	teaspoon cumin seeds
1	teaspoon paprika
1/4	cup fresh lemon juice

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Place cilantro, jalapeño, vinegar, ginger, garlic, lemon peel, cumin and paprika in food processor or blender and process until finely chopped. Add lemon juice* and process until blended.
*If using a blender, add only as much lemon juice to mixture as needed to finely chop ingredients, then add remaining juice. Alternatively, mince fresh ingredients by hand, then stir in vinegar and lemon juice; use ground cumin in place of cumin seeds.

The natural acids contained in lemon juice and vinegar actually precook protein-containing foods, turning them opaque and firm. Marinate fish fillets, scallops or shrimp in this spicy sauce up to 30 minutes and chicken or pork up to 1 day before grilling.

This recipe appears in: Middle Eastern

NUTRITIONAL INFORMATION: