Charmoula Sauce from North Africa, GF & FODMAP

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Charmoula sauce is a North African sauce featuring garlic (garlic-infused oil for us FODAMPers), lemon juice, vinegar, cumin, chiles and lots of fresh herbs. It is easy to make and we particularly love it with Grilled Hangar Steak.
Charmoula Sauce is a tangy, herb dense sauce that is great on poultry, fish, meat even tofu.

Consider this a new Basic sauce for your low FODMAP repertoire.

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Ingredients

  • Ingredients:
  • 1 1 1 cup (20 g) lightly packed fresh flat-leaf parsley leaves
  • 1 1 1 cup (20 g) lightly packed fresh cilantro leaves
  • 1/4 1/4 1/4 cup (16 g) chopped scallions, green parts only
  • 2 2 2 tablespoons red wine vinegar
  • 1 1 1 tablespoon lemon juice
  • 3/4 3/4 3/4 teaspoon kosher salt
  • 1/2 1/2 1/2 teaspoon cumin
  • 1/4 1/4 1/4 teaspoon ground chipotle pepper
  • 1/8 1/8 1/8 teaspoon cinnamon
  • 3/4 3/4 3/4 cup (180 ml) Garlic-Infused Oil, made with olive oil, or purchased equivalent such as FODY’s
  • Freshly ground black pepper

Preparation

Step 1

Preparation:

Place parsley and cilantro leaves, scallions, red wine vinegar, lemon juice, salt, cumin, chipotle and cinnamon in a food processor fitted with a metal blade. Pulse on and off then process until finely chopped and blended.
With machine running, drizzle olive oil into mixture just until it combines and thickens. Taste and season with black pepper. Charmoula sauce is ready to use yet know that it improves after an hour as the flavors meld. Use immediately or refrigerate, covered, up to overnight. Use as a marinade before and/or after cooking. Try it on meat, chicken, fish or even tofu.

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