Moroccan Salsa

• 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

1. Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs.
2. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes.
3. Peel, seed and coarsely chop peppers; return to same bowl.
4. Heat 1 tablespoon oil in heavy small skillet over medium heat.
5. Add cumin and cinnamon; stir until fragrant, about 1 minute.
6. Pour oil mixture over peppers.
7. Mix in olives, next 7 ingredients and 2 tablespoons oil.
8. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.).

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

Taken from www.food.com/recipe/moroccan-salsa-142448 (may not work)