Wednesday, July 20, 2011

Moroccan Pepper Chermoula

A family friend turned me on to this recipe and I absolutely love it. She adapted these peppers from a recipe out of Fine Preserving by Catherine Plagemann.

These peppers are delicious and can be served with a nice loaf of bread or added to a sandwich. The best part... they're so simple to make!


  • 2-4 large fresh red and yellow bell peppers (you can also use green)
  • 4-5 fresh whole large peeled cloves of garlic per 2 bell peppers
  • 1/4 teaspoon kosher salt (or to taste but don't add too much)
  • 1/4 teaspoon paprika (not smoked paprika)
  • 1 cup extra virgin olive oil (you will probably end up adding more)
  • 1/4 cup white wine vinegar
  • 2-4 pinches of fresh ground coriander
Cut peppers into slices about 1/2" wide (larger for sandwiches).

Place all the ingredients in a stainless steel pan, shallow enough to hold the ingredients in about one layer while also covered in oil. As you can see, I need much more oil than this...

Bring to a boil on high and immediately lower the heat. Cook peppers until they are cooked through but not limp... about 30 minutes. Spoon peppers into jars, packing them gently. Pour hot liquid over the peppers until just below the rim. Using a skewer, poke around the rim of the inside of the jar to release air bubbles. Wipe down the rim of the jar inside and out with a paper towel and seal. Cool to room temperature and keep them in the fridge. They last about a month. 

I served mine with a fresh loaf of No-Knead Bread. Delicious!