Best 5 Moroccan Salsa Recipes
**Moroccan Salsa: A Flavorful Fusion of Sweet, Savory, and Spicy**
Moroccan salsa, a vibrant and flavorful condiment, is a delightful fusion of sweet, savory, and spicy flavors, capturing the essence of Moroccan cuisine. This versatile salsa is a perfect accompaniment to grilled meats, roasted vegetables, or as a dip for pita bread and chips. With its unique blend of fresh ingredients, including ripe tomatoes, crisp cucumbers, fragrant cilantro, zesty lemon juice, and a hint of cumin, Moroccan salsa tantalizes the taste buds and adds a pop of color to any dish. This article presents a collection of Moroccan salsa recipes, each offering a distinct twist on this classic condiment. From the traditional tomato-based salsa to unique variations featuring roasted red peppers, sweet mangoes, or a spicy kick from habanero peppers, these recipes cater to diverse preferences and culinary adventures. Join us as we explore the vibrant world of Moroccan salsa and discover the perfect recipe to elevate your meals and transport your taste buds to the heart of Morocco.
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.
SEA BASS WITH MOROCCAN SALSA
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
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
MOROCCAN SALSA
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
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
This is in response to a recipe request. I can get matbucha from my local supermarket any day, but now that I have a recipe it should be simple to make it myself, and alter it to my tastes.
Provided by Mirj2338
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
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.
MOROCCAN GINGER SALSA
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
Steps:
- combine all ingredients and chill.
Tips:
- Use ripe, flavorful tomatoes: The quality of your tomatoes will make a big difference in the final product. Choose ripe, juicy tomatoes with a deep red color.
- Don't skimp on the spices: Moroccan salsa is all about the spices. Be generous with the cumin, coriander, and paprika. You can also add a pinch of cayenne pepper for a little heat.
- Let the salsa rest before serving: This will allow the flavors to meld and develop. Serve the salsa at room temperature or slightly chilled.
- Garnish with fresh herbs: Cilantro, parsley, and mint are all great options. This will add a pop of color and freshness to your salsa.
- Serve with your favorite dippers: Moroccan salsa is perfect for dipping pita chips, tortilla chips, or vegetables.
Conclusion:
Moroccan salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new salsa recipe, give this one a try. You won't be disappointed!
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