Moroccan Salsa

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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).

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Steps

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Char peppers over gas flame or in broiler until blackened on all sides , turning frequently with tongs.

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Transfer peppers to medium bowl.

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Cover with foil.

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Let stand 10 minutes.

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Peel , seed and coarsely chop peppers.

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Return to same bowl.

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Heat 1 tablespoon oil in heavy small skillet over medium heat.

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Add cumin and cinnamon.

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Stir until fragrant , about 1 minute.

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Pour oil mixture over peppers.

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Mix in olives , next 7 ingredients and 2 tablespoons oil.

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Season salsa with salt and pepper.

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Ingredients

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red bell peppers, olive oil, ground cumin, ground cinnamon, kalamata olives, red onion, fresh cilantro, golden raisin, fresh lemon juice, of fresh mint, orange zest, cayenne