Markat Hzina (Moroccan Salsa)

This is enough to fill a 1litre kilner jar so is plenty for a gathering of 10+.

Salsa is all about tasting as you go, so when seasoning at the end don’t be shy and taste until you get it right.

  • 6 peppers, green/red/orange pepper, roasted on gas hob or very hot oven until skins are black, then skinned (place in cling film when hot and they come off very easily after cooling)
  • 8 medium tomatoes, whizzed in a food processor to decent chunks, salted, and allowed to drain in a sieve (drink the liquid)
  • 4 garlic cloves, minced
  • 3-4 tablespoons extra virgin olive oil
  • 2 tablespoon white wine vinegar
  • Juice of 1 or 2 limes
  • A good amount of sea salt and freshly ground pepper, to taste

Mix it all up and serve – unlike dressing a salad you can dress this well in advance and store until ready.

Adapted from;

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