Zesty Moroccan Olive Salsa
This vibrant Zesty Moroccan Olive Salsa brings the essence of Morocco to your table. A harmonious blend of smoky charred red bell peppers, briny kalamata olives, and sweet golden raisins creates an explosion of flavor that perfectly complements grilled fish. Dressed with aromatic spices such as ground cumin and cinnamon, this salsa is not only a feast for the eyes but also an exciting addition to any meal. Ideal for summer barbecues or festive gatherings, this salsa can be prepared ahead of time, allowing the flavors to meld beautifully. Pair it with Tandaco's seasoned flour-crusted fish for a truly unforgettable dish!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
red bell peppers
3 medium (charred, peeled, seeded, and coarsely chopped)
olive oil
5 tablespoons (divided)
ground cumin
1 teaspoon (seasoning)
ground cinnamon
1/2 teaspoon (seasoning)
kalamata olives
1/2 cup (chopped and pitted)
red onion
1/2 cup (chopped)
fresh cilantro
1/3 cup (chopped)
golden raisins
1/4 cup (uncooked)
fresh lemon juice
3 tablespoons (freshly squeezed)
fresh mint
2 tablespoons (packed and chopped)
orange zest
2 teaspoons (freshly grated)
cayenne pepper
1/2 teaspoon (scant)
Instructions
1
Char the red bell peppers over a gas flame or under the broiler until they are blackened on all sides, making sure to turn them frequently with tongs for even cooking.
2
Once charred, transfer the peppers to a medium bowl and cover the bowl tightly with foil. Allow the peppers to steam and cool for about 10 minutes.
3
After steaming, peel off the charred skin, remove the seeds, and coarsely chop the peppers. Return the chopped peppers to the same bowl.
4
In a small, heavy skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground cumin and ground cinnamon, stirring for about 1 minute until the spices are fragrant.
5
Pour the aromatic oil mixture over the chopped peppers in the bowl.
6
Add the chopped kalamata olives, red onion, fresh cilantro, golden raisins, fresh lemon juice, chopped mint, orange zest, and scant cayenne pepper to the bowl. Mix well to combine all ingredients.
7
Drizzle the remaining 2 tablespoons of olive oil over the salsa and stir again to incorporate.
8
Season the salsa with salt and freshly ground black pepper to taste.
9
For the best flavor, let the salsa sit at room temperature for at least 30 minutes before serving. It can be made up to 2 hours ahead of time and left to marinate, tossing occasionally.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Moroccan Olive Salsa?
It is a vibrant salsa featuring charred red bell peppers, briny kalamata olives, golden raisins, and aromatic Moroccan spices like cumin and cinnamon.
How many ingredients are in this recipe?
The recipe calls for 12 main ingredients plus salt and freshly ground black pepper for seasoning.
How do I prepare the red bell peppers?
The peppers should be charred until blackened, steamed under foil for 10 minutes, peeled, seeded, and coarsely chopped.
What is the best way to char the peppers?
You can char them over a direct gas flame or under a broiler, turning frequently with tongs for even cooking.
Why must the peppers be covered with foil after charring?
Covering the bowl with foil allows the peppers to steam, which makes it much easier to peel off the charred skin.
What spices are used in the salsa?
The salsa is seasoned with ground cumin, ground cinnamon, and a scant amount of cayenne pepper.
How do I enhance the flavor of the spices?
Heat one tablespoon of olive oil in a skillet and stir the cumin and cinnamon for about one minute until they become fragrant before adding them to the peppers.
What kind of olives are best for this Moroccan salsa?
The recipe specifically calls for 1/2 cup of chopped and pitted kalamata olives.
Is this recipe vegan-friendly?
Yes, this Zesty Moroccan Olive Salsa is categorized as a vegan and healthy recipe.
What provides the sweetness in this salsa?
The sweetness comes from 1/4 cup of golden raisins and the natural sugars in the charred red bell peppers.
Can I make this salsa ahead of time?
Yes, it can be made up to 2 hours ahead of time. Let it marinate at room temperature, tossing it occasionally.
How long should the salsa sit before serving?
For the best flavor, let the salsa sit at room temperature for at least 30 minutes to allow the flavors to meld.
What is the recommended serving suggestion?
It perfectly complements grilled fish, particularly fish crusted with Tandaco's seasoned flour.
Is there onion in this salsa?
Yes, the recipe includes 1/2 cup of chopped red onion for a bit of bite.
What fresh herbs are required?
The recipe uses 1/3 cup of chopped fresh cilantro and 2 tablespoons of chopped fresh mint.
How much olive oil is needed in total?
The recipe uses a total of 5 tablespoons of olive oil, divided between blooming the spices and dressing the final salsa.
What citrus elements are used?
The salsa features 3 tablespoons of freshly squeezed lemon juice and 2 teaspoons of freshly grated orange zest.
Is the salsa spicy?
It has a very mild heat from 1/2 teaspoon of scant cayenne pepper, which balances the sweetness of the raisins.
Can I use this for a summer barbecue?
Absolutely, it is specifically tagged as an ideal dish for summer barbecues and festive gatherings.
What is the texture of the finished salsa?
It has a chunky and vibrant texture from the coarsely chopped peppers, onions, and whole raisins.
Do I need to cook the raisins?
No, the golden raisins are added uncooked and will soften slightly as they marinate in the lemon juice and oils.
How much cumin should I use?
The recipe calls for 1 teaspoon of ground cumin.
How much cinnamon is included?
The recipe requires 1/2 teaspoon of ground cinnamon.
What type of red bell peppers should I buy?
The recipe specifies using 3 medium-sized red bell peppers.
Should the cilantro be finely chopped?
The recipe calls for 1/3 cup of chopped fresh cilantro.
How much orange zest is added?
You should add 2 teaspoons of freshly grated orange zest for a bright citrus aroma.
Is the salsa gluten-free?
The salsa ingredients themselves are naturally gluten-free, though it is often paired with flour-crusted fish.
What kind of mint should be used?
Use 2 tablespoons of packed and chopped fresh mint leaves.
How do I season the salsa at the end?
Finish the dish by seasoning with salt and freshly ground black pepper to suit your personal taste preference.
Can I substitute the lemon juice?
The recipe specifically calls for 3 tablespoons of freshly squeezed lemon juice for the best zestiness.