Zutaten für Moroccan Salsa
- 2 large red bell peppers
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 cup pitted Kalamata olives
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- golden raisins
- 1 tablespoon fresh lemon juice
- fresh mint
- orange zest
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chopped fresh parsley
- 1/2 cup chopped tomatoes
- salt to taste
- freshly ground black pepper to taste
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Zubereitung von Moroccan Salsa
- Char 2 large bell peppers (any color) over a gas flame or under a broiler until blackened on all sides. Turn frequently with tongs.
- Transfer peppers to a medium bowl. Cover tightly with foil and let stand for 10 minutes.
- Once cool enough to handle, peel, seed, and coarsely chop the peppers.
- Return the chopped peppers to the bowl.
- Heat 1 tablespoon of olive oil in a heavy small skillet over medium heat.
- Add 1 teaspoon ground cumin and 1/2 teaspoon ground cinnamon. Stir until fragrant, about 1 minute.
- Pour the spiced oil over the peppers.
- Add 1/2 cup pitted Kalamata olives, 1/4 cup chopped red onion, 1/4 cup chopped fresh cilantro, 2 tablespoons chopped fresh parsley, 1 tablespoon lemon juice, 1/4 teaspoon cayenne pepper (optional), 1/2 cup chopped tomatoes, and 2 tablespoons olive oil to the bowl.
- Stir to combine all ingredients thoroughly.
- Season the salsa generously with salt and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
27g
Fat
8g
Carbs
3g
