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Moroccan Salsa

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“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:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.).

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