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Out of Africa Salsa

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“Recipe is out of the Moroccan Modern Cookbook.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat overn to 350.
  2. Cut bell peppers into large flat pieces, discarding the seeds and membranes. Broil skin side up, until the skin is black. Peel and cut into 1/2 inch squares.
  3. Make a small slit in the skin of the tomatoes, and plunge into boiling water. Dip into cold water then peel away the skin. Cut in half lengthways, seed, and cut into 1/2 inch dices.
  4. Cut the squash into 1/2 cubes. Coat in honey and put into a shallow roasting dish. Roast for 10-15 minutes until golden, then take out to cool.
  5. Peel the grapefruit, making sure to remove all the white pith as well. Cut into 1/2 inch cubes.
  6. Combine the bell pepper, tomatoes, squash, and grapefruit in a glass bolw and gnetly mix together. Chop the herbs and add just before serving. Whisk the oil and vinegar with salt and pepper, and drizzle the salsa on the top.

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