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    You are in: Home / Recipes / Moroccan Salsa Recipe
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    Moroccan Salsa

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Wendys Kitchen's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs.
    2. 2
      Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes.
    3. 3
      Peel, seed and coarsely chop peppers; return to same bowl.
    4. 4
      Heat 1 tablespoon oil in heavy small skillet over medium heat.
    5. 5
      Add cumin and cinnamon; stir until fragrant, about 1 minute.
    6. 6
      Pour oil mixture over peppers.
    7. 7
      Mix in olives, next 7 ingredients and 2 tablespoons oil.
    8. 8
      Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.).

    Browse Our Top Salsas Recipes

    Ratings & Reviews:

    • on April 10, 2006

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Moroccan Salsa

    Serving Size: 1 (112 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 157.4
     
    Calories from Fat 115
    73%
    Total Fat 12.7 g
    19%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 101.9 mg
    4%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 2.4 g
    9%
    Sugars 6.8 g
    27%
    Protein 1.2 g
    2%

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