Moroccan Salsa Recipe

Name: Moroccan Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.).

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 medium red bell peppers, 5 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, and more.

Yes, Moroccan Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Moroccan Salsa

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