Chef Cassie Piuma of Sarma, in Somerville, MA, makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.
Recipe information
Total Time
20 minutes
Yield
Makes 1½ cups
Ingredients
1
1
2
3
1
½
½
2
2
2
1½
1
½
Need to make a substitution?
Preparation
Step 1
Using a sharp knife, cut all peel and white pith from grapefruit; discard. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juice from membranes as needed to make 2 Tbsp. juice; discard membranes and reserve any extra juice for another use. Coarsely chop segments; return to bowl.
Step 2
Combine shallot, garlic, lemon juice, and 1 tsp. salt in a medium bowl; let stand 10 minutes (this will mellow shallot and garlic). Mix in grapefruit, preserved lemon peel, cilantro, oil, ginger, harissa, cumin, honey, and tomato paste; season with salt and pepper.
Step 3
DO AHEAD: Chermoula can be made 5 days ahead. Cover and chill.