Recipe of Salsa



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.).

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