Charmoula

• 3 garlic cloves, skins on
• 1/4 cup cilantro, mostly leaves, roughly chopped
• 1/4 cup Italian parsley, mostly leaves, roughly chopped
• 1/2 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon sea salt
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Pinch of cayenne
• 1/4 cup olive oil

1. 1. Char the cloves on an open flame. Clean off the blackened skin, mash and finely chop.
2. 2. Use a mini-grinder and puree the garlic, cilantro, parsley, lemon juice and olive oil. Season with sea salt, paprika, cumin and cayenne. Stir well, taste and adjust the seasonings if needed. Refrigerate in a sealed container. Serve at room temperature.
3. Variations
4. --Add 1/2 teaspoon chopped preserved lemon.
5. --Add 1/2 teaspoon turmeric.
6. --Use dried parsley instead of fresh.

garlic, cilantro, italian parsley, freshly squeezed lemon juice, salt, paprika, ground cumin, cayenne, olive oil

Taken from www.epicurious.com/recipes/member/views/charmoula-50074752 (may not work)