How to make
This spicy North African sauce is made for fish. It is also included in the fish salads with its characteristic aromatic spices and the spicy Harissa.
Peel the red onion and place it one layer onto greased aluminum foil. Bake it in the oven for about 10 minutes at 390°F (200°C). After it cools, blend it, mixing it with the spicy paste.
Crush the garlic in a mortar with salt. Cut the green spices in large pieces. Cut the fresh hot pepper into thin slices.
Mix the ingredients in a suitable bowl. Beat the olive oil with 2 tbsp. of the lemon juice and some grated citrus peel.
Also add a little honey to slightly dull the spicy flavor in the sauce and improve its taste and texture.
Season the fish sauce with salt, cumin and black pepper to taste.
The chermoula sauce is ready.
