Serving: 6 unit:US
1⁄4cup Iranian golden raisin
3medium red bell peppers
5tablespoons olive oil
1teaspoon ground cumin
1⁄2teaspoon ground cinnamon
1⁄2cup chopped pitted kalamata olives or 1⁄2 cup other brine-cured black olives
1⁄2cup chopped red onion
1⁄3cup chopped fresh cilantro
3tablespoons fresh lemon juice
2tablespoons packed chopped of fresh mint
2teaspoons orange zest
1⁄2teaspoon scant cayenne
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.).