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Moroccan Date Salsa

Meal.Mates's picture
Ingredients
  Pitted dates 8 Ounce, cut into half (10 Whole)
  Water 2 Cup (32 tbs)
  Fresh orange juice 1⁄4 Cup (4 tbs)
  Fresh lemon juice 2 Tablespoon
  Minced lemon zest 1 Tablespoon
  Honey 1 Tablespoon
  Sherry vinegar 1 Tablespoon
  Freshly ground black pepper 1 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground canela/1/4 teaspoon additional ground cinnamon 1⁄2 Teaspoon
  Ground canella/1/4 teaspoon additional ground cinnamon 1⁄2 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Cayenne powder 1⁄2 Teaspoon
  Ground allspice 1⁄8 Teaspoon
  Chopped fresh cilantro 1 Tablespoon
  Chopped fresh mint 2 Tablespoon
Directions

Cook the dates in the water over medium-high heat for 8 to 10 minutes until soft and the water has reduced to 1 cup.
Transfer to a food processor or blender, add all the remaining ingredients, and puree.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Date

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