Moroccan Salsa

Name: Moroccan Salsa
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

12 ingredients

8 steps

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

Directions

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.
3

Peel, seed and coarsely chop peppers; return to same bowl.
4

Heat 1 tablespoon oil in heavy small skillet over medium heat.
5

Add cumin and cinnamon; stir until fragrant, about 1 minute.
6

Pour oil mixture over peppers.
7

Mix in olives, next 7 ingredients and 2 tablespoons oil.
8

Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.).