Moroccan Salsa

Recipe by Wendys Kitchen
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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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