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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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). Ingredients:
3 medium red bell peppers |
5 tablespoons olive oil |
1 teaspoon ground cumin |
1/2 teaspoon ground cinnamon |
1/2 cup chopped pitted kalamata olives or 1/2 cup other brine-cured black olives |
1/2 cup chopped red onion |
1/3 cup chopped fresh cilantro |
1/4 cup golden raisin |
3 tablespoons fresh lemon juice |
2 tablespoons packed chopped fresh mint |
2 teaspoons orange zest |
1/2 teaspoon scant cayenne |
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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