Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Moroccan Salsa

Recipe from: Dr. Jenny

3 medium red bell pepper
5 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ cup pitted kalamata olive, or other brine-cured black olives
½ cup red onion, chopped
⅓ cup cilantro, chopped
¼ cup golden raisin
3 tablespoons fresh lemon juice
2 tablespoons mint, chopped, packed
2 teaspoons grated orange peel
½ teaspoon cayenne pepper

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 tablespoon oil. Season salsa with salt and pepper.

Serving Suggestion:

Sea Bass With Moroccan Salsa

Moroccan Salsa
6 sea bass fillet, about 6 ounces each

Prepare salsa — It can be made 2 hours ahead. Cover, and let stand at room temperature, tossing occasionally.

Preheat broiler.

Brush fish all over with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 ½ minutes per side. Transfer fish to plates. Spoon salsa over.

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