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 ⓘ
Instructions
- 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.).
Nutrition & Diet Analysis (per serving)
623
kcal
31% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).