Moroccan Salsa

Name: Moroccan Salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 3 medium red bell peppers; 5 tbsp olive oil; 1 tsp ground cumin; 0.5 tsp ground cinnamon; 0.5 cup chopped pitted kalamata olives; 0.5 cup chopped red onion; 0.333 cup chopped fresh cilantro; 0.25 cup golden raisin; 3 tbsp fresh lemon juice; 2 tbsp packed chopped of fresh mint; 2 tsp orange zest; 0.5 tsp scant cayenne

A dish of red bell peppers, kalamata olives and golden raisin, seasoned with cumin and cinnamon and cooked in a pan.

30 min · Serves 6 · Easy

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: easy

1
Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs.
2
Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed and coarsely chop peppers; return to same bowl.
10 min
3
Heat 1 tablespoon oil in heavy small skillet over medium heat. Add cumin and cinnamon; stir until fragrant, about 1 minute.
1 min
4
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.).
120 min