Make up to 3 days ahead and refrigerate. Have the sauce at room temperature before using.
A major wallop of heat from the serranos is essential to cut through the richness of those pumpkin seeds like a sharp knife through ripe tomato.
Tangy yogurt bursting with the electrifying scent of tart lemon.
Chermoula is a pungent Moroccan herb sauce traditionally served as both a marinade and sauce with fish.