Charmoula is a traditional Moroccan spice blend. Charmoula sauce is great for serving atop -- or used to finish -- fish, shrimp, chicken or vegetables.
In pepper-loving countries like Peru, seasoning pastes made with fresh or dried peppers are essential kitchen resources. The homemade pastes always surpass store-bought equivalents in quality and full, fresh flavor.
An everyday cooking sauce for any type of meat, fish or protein. Blend the ingredients and store the uncooked sauce for later use, or cook it and then leave to cool.
You can use this sauce as a base or addition to many Spanish or Puerto Rican dishes.
Andrea Nguyen came up with my this sauce, inspired by the great Vietnamese Cholimex chile sauce. The tomato lends texture, balances the chile heat, and adds a slight, bright fruitiness. Choose fleshy, firm medium-hot chiles for a condiment with character.