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).

• Ready In: 30 mins
• Serves: 6

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

Directions

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.).