Moroccan Salsa

Moroccan Tomato, Apricot And California Raisin Salsa

Makes enough sauce for six servings

You will need

150g California RaisinsMoroccan Tomato, Apricot And California Raisin Salsa

75g ready-to-eat dried apricots, chopped with scissors into small pieces

400g firm tomatoes, skinned, seeded and diced 1cm

2 tbsp fresh ginger, finely chopped

4 tbsp extra virgin olive oil

1 medium red onion, finely chopped

Few strands of saffron, crumbled

1 tsp toasted cumin seed

1 or 2 red chillies, seeded and finely chopped

Small pack fresh mint or coriander, chopped

Juice of 1 lemon

2 tsp honey

Sea salt and fresh ground black pepper, to taste


  • Put the raisins and apricots into a bowl and add 150ml warm water. Set aside for 20 minutes to soften. Drain and combine with diced tomatoes in a large bowl and set aside.
  • Heat a large frying pan over medium heat. Add 2 tablespoons of the oil and fry the onion over a medium heat with saffron for 10 minutes, until softened. Remove from pan and cool.
  • Add to the raisin mixture with the rest of the oil and the remaining ingredients. Mix together gently but thoroughly and refrigerate until required.

Nutrition Facts (per serving)

Calories 173kcals

Total Fat 7g of which saturated fats 1g

Protein 2g

Carbohydrates 27.5g

Fibre 2g

Iron 1.8mg

Sodium 29mg

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