Moroccan Salsa

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.).

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Nutrient	Quantity
Total fats	68.6216 g
Protein	3.4693 g
Carbohydrates	47.0239 g
Energy	784.1997 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5823 g
Water	137.5073 g
Aspartic acid	0.117 g
Calcium, Ca	97.2648 mg
Lutein + zeaxanthin	184.0168 g
Fiber, total dietary	4.961 g
Fatty acids, total saturated 22:0	0.0871 g
Carotene, beta	423.4195 g
Niacin	0.9835 mg
Vitamin A, RAE	62.0283 g
Arginine	0.1004 g
Riboflavin	0.1547 mg
Tocopherol, beta	0.0742 mg
Fatty acids, total polyunsaturated 15:0	0.0005 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0041 g
Fatty acids, total saturated 20:1	0.2144 g
Glutamic acid	0.2472 g
Stigmasterol	0.16 mg
Sodium, Na	19.7488 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8543 g
Total lipid (fat)	68.6216 g
Manganese, Mn	0.4739 mg
Fructose	1.5352 g
Proline	0.025 g
Fatty acids, total saturated 16:0	7.7687 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0055 g
Sucrose	0.9887 g
Choline, total	13.6594 mg
Sugars, total	29.1476 g
Serine	0.0314 g
Fatty acids, total saturated 10:0	0.0099 g
Fatty acids, total saturated 18:0	1.3447 g
Vitamin B-6	0.3142 mg
Selenium, Se	1.0109 g
Ash	1.6171 g
Fatty acids, total saturated 18:1 undifferentiated	48.4536 g
Pantothenic acid	0.2946 mg
Phenylalanine	0.0392 g
Beta-sitosterol	0.1067 mg
Copper, Cu	0.2529 mg
Betaine	0.1475 mg
Thiamin	0.0846 mg
Methionine	0.0068 g
Iron, Fe	4.2644 mg
Carbohydrate, by difference	47.0239 g
Phosphorus, P	97.6535 mg
Folate, total	43.2282 g
Tocopherol, gamma	0.5602 mg
Alanine	0.0363 g
Valine	0.0355 g
Fatty acids, total saturated 18:2 undifferentiated	6.7923 g
Glycine	0.038 g
Carotene, alpha	1.92 g
Glucose (dextrose)	2.0289 g
Fatty acids, total saturated 14:0	0.0074 g
Zinc, Zn	0.575 mg
Isoleucine	0.0266 g
Fatty acids, total saturated 12:0	0.0012 g
Fatty acids, total polyunsaturated	7.3747 g
Fatty acids, total saturated 14:1	0.0009 g
Fatty acids, total polyunsaturated 17:1	0.0844 g
Leucine	0.0482 g
Tocotrienol, alpha	0.032 mg
Vitamin A, IU	1244.3543 IU
Folate, DFE	43.2282 g
Tryptophan	0.0169 g
Vitamin C, total ascorbic acid	34.1907 mg
Phytosterols	166.1167 mg
Fatty acids, total polyunsaturated 18:1 c	0.0018 g
Fatty acids, total saturated 20:0	0.2794 g
Tyrosine	0.0225 g
Vitamin K (phylloquinone)	59.7682 g
Fatty acids, total saturated	9.5196 g
Histidine	0.0187 g
Fatty acids, total monounsaturated	49.6081 g
Threonine	0.0322 g
Folate, food	43.2282 g
Fatty acids, total polyunsaturated 17:0	0.0148 g
Cryptoxanthin, beta	68.8713 g
Vitamin E (alpha-tocopherol)	10.302 mg
Magnesium, Mg	43.6852 mg
Lysine	0.0473 g
Potassium, K	616.4752 mg
Cystine	0.0073 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	3 tablespoons	10.065	3.1568	0.1098
Orange zest	2 teaspoons	3.88	1	0.008
Olive oil	5 tablespoons	596.7	0	67.5
Cinnamon	0.5 teaspoon	0	0	0
Red bell pepper	3	0	0	0
cilantro	0.33 cup	1.2267	0.1957	0.0277
mint	2 tablespoons	5.016	0.9587	0.0832
cumin	1 teaspoon	7.875	0.929	0.4677
kalamata olive	0.5 cup	0	0	0
golden raisin	0.25 cup	124.575	32.802	0.1898
red onion	0.5 cup	32	7.472	0.08
cayenne	0.5 teaspoon	2.862	0.5097	0.1554