Out of Africa Salsa

Submitted by Ck2plz

"Recipe is out of the Moroccan Modern Cookbook."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 2 red bell peppers
• 4 roma tomatoes
• 7 ounces piece butternut squash
• 1 tablespoon honey
• 2 red grapefruits
• 10 basil leaves
• 10 mint leaves
• 1⁄2 bunch cilantro
• 2 garlic cloves
• 4 tablespoons olive oil
• 1 tablespoon red wine vinegar
• salt and pepper, to taste

directions

1. Preheat overn to 350.
2. Cut bell peppers into large flat pieces, discarding the seeds and membranes. Broil skin side up, until the skin is black. Peel and cut into 1/2 inch squares.
3. Make a small slit in the skin of the tomatoes, and plunge into boiling water. Dip into cold water then peel away the skin. Cut in half lengthways, seed, and cut into 1/2 inch dices.
4. Cut the squash into 1/2 cubes. Coat in honey and put into a shallow roasting dish. Roast for 10-15 minutes until golden, then take out to cool.
5. Peel the grapefruit, making sure to remove all the white pith as well. Cut into 1/2 inch cubes.
6. Combine the bell pepper, tomatoes, squash, and grapefruit in a glass bolw and gnetly mix together. Chop the herbs and add just before serving. Whisk the oil and vinegar with salt and pepper, and drizzle the salsa on the top.

Reviews

[Studentchef]

This was really good and felt like fall weather. It went really well with chicken and with salmon, so it is very versatile with what it goes with. I also found that it refrigerates very well.