Moroccan Salsa Food

MOROCCAN SALSA

Moroccan Salsa image

This recipe is from Epicurious. We love it served with grilled fish crumbed with a seasoned flour mix by Tandaco (for the Australians).

Provided by Wendys Kitchen

Categories Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

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 of fresh mint
2 teaspoons orange zest
1/2 teaspoon scant cayenne

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.).

MOROCCAN GINGER SALSA

Moroccan Ginger Salsa image

Make and share this Moroccan Ginger Salsa recipe from Food.com.

Provided by Blayke Humphrey

Categories Vegetable

Time 20m

Yield 1/2 gallon

Number Of Ingredients 12

Ingredients

1 can black beans (drained)
3 large tomatoes (diced)
1 vidalia onion (diced)
1 can green chili
1/4 cup fresh shredded ginger
1/2 cup olive oil
1/2 cup balsamic vinegar
1/4 cup finely chopped garlic
1/2 cup finely chopped cilantro
1 medium cucumber (peeled,chopped, and pureed)
1/2 cup sweet corn
salt and pepper

Steps:

combine all ingredients and chill.

MEXICAN SALSA II

Mexican Salsa II image

Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.

Provided by Sabrina

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 30m

Yield 24

Number Of Ingredients 6

Ingredients

5 roma (plum) tomatoes
3 serrano peppers
½ cup chopped onion
⅔ cup chopped fresh cilantro
1 clove garlic, peeled and crushed
salt to taste

Steps:

Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

Nutrition Facts : Calories 4.4 calories, Carbohydrate 1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.5 mg, Sugar 0.5 g

MILLION DOLLAR CHICKEN - MOROCCAN STYLE

Million Dollar Chicken - Moroccan Style image

This recipe originally won first prize ($1 Million) in a national cook-off of some sort (I think Pillsbury) several years ago. I can see why - it is a wonderful combination of flavours. The recipe is quite easy to make and is very economical. I have also substituted the chicken thighs for boneless, skinless breasts and it works just fine. The thighs are definitely better though as they are more moist. Do try this - you'll love it.

Provided by Just Call Me Martha

Categories Moroccan

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1/4 cup chopped almonds
2 cloves garlic, minced
8 chicken thighs, skinned and boned
1 cup bottled salsa
1/4 cup water
2 tablespoons dried currants
1 tablespoon honey
3/4 teaspoon ground cumin
1/2 teaspoon cinnamon
3 cups hot cooked couscous or 3 cups cooked rice

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.

Nutrition Facts : Calories 660.2, Fat 36.9, SaturatedFat 8.9, Cholesterol 157.9, Sodium 568.5, Carbohydrate 41.8, Fiber 4.2, Sugar 9.8, Protein 40.1

SEA BASS WITH MOROCCAN SALSA

Sea Bass With Moroccan Salsa image

DH and I made this for dinner last night. We loved it! According to the recipe, couscous with minced green onions would make a nice side dish (we didn't try that). From Bon Appetit.

Provided by Dr. Jenny

Categories Bass

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 medium red bell peppers
5 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup pitted kalamata olive (or other brine-cured black olives)
1/2 cup red onion, chopped
1/3 cup cilantro, chopped
1/4 cup golden raisin
3 tablespoons fresh lemon juice
2 tablespoons mint, chopped (packed)
2 teaspoons grated orange peel
1/2 teaspoon cayenne pepper
6 sea bass fillets (6 oz each)

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.

Nutrition Facts : Calories 282.6, Fat 15.4, SaturatedFat 2.4, Cholesterol 52.9, Sodium 189.7, Carbohydrate 11.8, Fiber 2.4, Sugar 6.9, Protein 25

SEA BASS WITH MOROCCAN SALSA

Sea Bass with Moroccan Salsa image

Categories Fish Olive Broil Raisin Mint Bass Spice Healthy Cinnamon Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

3 medium-size red bell peppers
5 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup chopped pitted Kalamata olives or other brine-cured black olives
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
1/4 cup golden raisins
3 tablespoons fresh lemon juice
2 tablespoons (packed) chopped fresh mint
2 teaspoons grated orange peel
1/2 teaspoon (scant) cayenne
6 6-ounce sea bass fillets

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.

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