There are many different versions and interpretations of this exotic mixture, which can be used as a marinade, a sauce, or, with a little more olive oil, a vinaigrette. Use a portion of it to marinate fish or chicken, then grill, and toss the remaining mixture with thinly sliced Vidalia onions and sweet red peppers for a quick summer supper.
Recipe information
Yield
makes 1 1/2 cups
Ingredients
1/2 cup coarsely chopped cilantro
1/2 cup coarsely chopped fresh parsley leaves
1/2 yellow onion, coarsely chopped
2 peeled garlic cloves
1/4 cup fresh lemon juice
1 teaspoon paprika
1/4 teaspoon saffron threads, steeped in 2 tablespoons warm water
1/2 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 cup olive oil
Preparation
Place all the ingredients in a food processor or blender and pulse to blend. Taste for seasoning and adjust to your liking.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
