Moroccan Salsa Recipe
In a serving dish, whisk together the olive oil, lemon juice, cumin, salt, paprika and cayenne. Add the tomatoes, roasted pepper and onion and toss to coat. This salsa can be served right away but tastes best if covered and refrigerated until well chilled, about 30 minutes. Just before serving, stir in the preserved lemon.
From Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life, © 2017 by Emily Kaiser Thelin, M&P; originally published in Mediterranean Clay Pot Cooking by Paula Wolfert. Copyright (c) 2009 by Paula Wolfert. Used by permission of Houghton Mifflin Harcourt. All rights reserved.