Moroccan Salsa

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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 fresh mint
• 2 teaspoons orange zest
• 1/2 teaspoon scant cayenne

Recipe

• 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.).