This salsa is a great compliment to fish dishes, like "Sea Bass Crusted with Moroccan Spices" I also listed on The Spice House website.
Mix in medium bowl. Let stand at room temperature for 1/2 hour before serving, or refrigerate for no longer than 24 hours - it doesn't keep well.
This recipe was provided by Ruth Sikes from Chicago.
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To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.
Elizabeth David
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