Ingredients
-
3
-
5
-
1
-
1/2
-
1/2
-
1/2
-
1/3
-
1/4
-
3
-
2
-
2
-
1/2
-
-
-
Directions
Moroccan Salsa, This recipe is from Epicurious We love it served with grilled fish crumbed with a seasoned flour mix by Tandaco (for the Australians) , This was very, very good with baked fish I plumped the raisins in warm water a few min before adding I only used 3 Tbsp oil because I couldn’t see where in the recipe the other 2 are used , This recipe is from Epicurious We love it served with grilled fish crumbed with a seasoned flour mix by Tandaco (for the Australians)
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Steps
|
1
Done
|
Char Peppers Over Gas Flame or in Broiler Until Blackened on All Sides, Turning Frequently With Tongs. |
|
2
Done
|
Transfer Peppers to Medium Bowl. Cover With Foil; Let Stand 10 Minutes. |
|
3
Done
|
Peel, Seed and Coarsely Chop Peppers; Return to Same Bowl. |
|
4
Done
|
Heat 1 Tablespoon Oil in Heavy Small Skillet Over Medium Heat. |
|
5
Done
|
Add Cumin and Cinnamon; Stir Until Fragrant, About 1 Minute. |
|
6
Done
|
Pour Oil Mixture Over Peppers. |
|
7
Done
|
Mix in Olives, Next 7 Ingredients and 2 Tablespoons Oil. |
|
8
Done
|
Season Salsa With Salt and Pepper. (can Be Made 2 Hours Ahead. Cover; Let Stand at Room Temperature, Tossing Occasionally.). |
