MOROCCAN SALSA

Moroccan Salsa image

This recipe is from Epicurious. We love it served with grilled fish crumbed with a seasoned flour mix by Tandaco (for the Australians).

Provided by Wendys Kitchen

Categories Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 medium red bell peppers
5 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup chopped pitted kalamata olives or 1/2 cup other brine-cured black olives
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
1/4 cup golden raisin
3 tablespoons fresh lemon juice
2 tablespoons packed chopped of fresh mint
2 teaspoons orange zest
1/2 teaspoon scant cayenne

Steps:

Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs.
Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes.
Peel, seed and coarsely chop peppers; return to same bowl.
Heat 1 tablespoon oil in heavy small skillet over medium heat.
Add cumin and cinnamon; stir until fragrant, about 1 minute.
Pour oil mixture over peppers.
Mix in olives, next 7 ingredients and 2 tablespoons oil.
Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.).

*** Explore more Moroccan Salsa Recipes »

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