• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • ½ tsp minced garlic
  • 3 tsp chopped mint
  • ½ cup chopped parsley
  • ¼ tsp red pepper flakes
  • ¾ tsp salt
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 (120g ) can sardines in olive oil
  • Crackers

Instructions

  1. Combine the garlic, mint, parsley, red pepper flakes and salt in a mortar and pestle, and pound to a paste. Slowly add the olive oil, stirring constantly to make a creamy sauce. Stir in the red wine vinegar and adjust seasoning to taste. Alternatively, pulse the garlic, mint, parsley, pepper flakes, salt, olive oil and vinegar in a blender to make a chunky paste. This makes about one-third cup chermoula.
  2. Drain the sardines and stir them with a fork to break into pieces. Spread approximately one teaspoon of sardines on a small cracker and top with approximately one-half teaspoon chermoula. Repeat until all sardines have been used. If you have sauce left over, it will store tightly covered in the refrigerator for up to three days. – Los Angeles Times/MCT

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