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Bon Appétit

Green Chile Charmoula

By Chris Morocco
Image may contain Food Dish Meal Plant Platter and Vegetable
Photo by Christopher Testani

Let’s put it this way: If you like salsa verde, you’ll love charmoula, its spiced cousin. Try it with our Grilled Brined Vegetables.

Recipe information

  • Yield

    Makes about 3/4 cup

Ingredients

1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 scallions
2 serrano chiles
1/2 cup chopped basil
1/2 cup chopped cilantro
1/4 cup olive oil
Kosher salt, freshly ground pepper

Special Equipment

A spice mill or a mortar and pestle

Preparation

  1. Step 1

    Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.

    Step 2

    Prepare a grill for medium-high heat. Grill scallions and chiles, turning occasionally with tongs, until lightly charred and blistered in spots but crisp-tender, about 2 minutes for scallions and about 5 minutes for chiles. Transfer to a cutting board. Let cool slightly, then chop and place in a small bowl. Add basil, cilantro, oil, and ground spices to scallions and chiles and mix well; season with salt and pepper.

  2. Do Ahead

    Step 3

    Charmoula can be made 1 day ahead. Cover and chill.

TagsCondimentNorth AfricanAfricanSerrano ChileChileVegetableScallionOnionRoot VegetableDinnerVeganVegetarianGluten FreeDairy FreeNut FreeMake AheadGrillingBon Appétit
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