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
Special Equipment
Preparation
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.
Do Ahead
Step 3
Charmoula can be made 1 day ahead. Cover and chill.
