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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.
For vegan salsa, make sure you use a vegan sugar like beet sugar or evaporated cane juice.
This recipe was provided by Ruth Sikes from Chicago.