Moroccan Ginger Salsa Food

GINGERED MANGO SALSA

Steps:

• In a bowl, combine all ingredients. Let stand for 30 minutes before serving.

MOROCCAN GINGER SALSA

Steps:

• combine all ingredients and chill.

SEA BASS WITH MOROCCAN SALSA

Steps:

• 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.)
• Preheat broiler. Brush fish all over with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.

CUCUMBER SALSA MEXICAN STYLE

Steps:

• Place all ingredients in blender.
• You may need to do in 2 batches.
• Blenderize to desired consistency.
• Salt to taste.
• If you like it chunkier, add extra diced cucumber, tomato, and green onion when placing in jars.
• Stores in glass jar in refrigerator up to 3 weeks.
• Serve with chips or food.

PEACH & FRESH GINGER SALSA

Steps:

• Combine all ingredients in a medium bowl and stir well.
• Chill at least 1 hour before serving.

CUCUMBER, WASABI AND FRESH GINGER SALSA

Steps:

• *available at Asian markets.
• Mix all ingredients together in a bowl. Taste and adjust seasoning.
• Garnish with few slices of green onion and black sesame seeds if desired.
• Pair this salsa with Kettle Chips' Brand Mesquite-flavored chips!

MOROCCAN-SPICED LAMB BURGERS WITH BEET, RED ONION, AND ORANGE SALSA

Steps:

• For salsa:
• Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
• Do ahead: Can be made 8 hours ahead. Cover and chill.
• For burgers:
• Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
• Do ahead: Can be made 8 hours ahead. Cover and chill.
• Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.

MILLION DOLLAR CHICKEN - MOROCCAN STYLE

Steps:

• Heat oil in skillet over medium high heat until hot.
• Add almonds and cook until golden brown.
• Remove with slotted spoon and set aside.
• Add garlic and chicken to same skillet that almonds were cooked in.
• Saute, turning once, for 5 minutes or until browned.
• Mix together salsa, water, currants, honey, cumin and cinnamon.
• Add mixture to chicken and stir well.
• Reduce heat to medium, cover and cook.
• Stir and baste occasionally for 20 minutes.
• Add more water if necessary.
• Serve over couscous or rice.
• Top with chopped almonds.

MOROCCAN SALSA

Steps:

• 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.).

MATBUCHA -- MOROCCAN GRILLED RED PEPPERS & TOMATO SALSA

Steps:

• Grill or flame-roast the peppers and tomatoes.
• If you don't have a grill available, roast the peppers and tomatoes in the oven.
• After removing from the flame or heat source, place them in a paper bag and seal.
• After 5-10 minutes, the skins will peel off easily.
• Peel and seed peppers and tomatoes.
• Slice and chop into small cubes.
• Add garlic to vegetables and mix.
• Squeeze lemon juice and drizzle oil over salad.
• Stir.
• Salt to taste.
• Refrigerate.
• Serve cold.

SEA BASS WITH MOROCCAN SALSA

Steps:

• 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 Tb 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 Tb oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally).
• Preheat broiler.
• Brush fish all over with 2 Tb oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.