Moroccan Date Salsa Recipe


Difficulty LevelMediumHealth IndexAverage
Main Ingredient


 Pitted dates8 Ounce, cut into half (10 Whole)
 Water2 Cup (32 tbs)
 Fresh orange juice1⁄4 Cup (4 tbs)
 Fresh lemon juice2 Tablespoon
 Minced lemon zest1 Tablespoon
 Honey1 Tablespoon
 Sherry vinegar1 Tablespoon
 Freshly ground black pepper1 1⁄2 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Ground canela/1/4 teaspoon additional ground cinnamon1⁄2 Teaspoon
 Ground canella/1/4 teaspoon additional ground cinnamon1⁄2 Teaspoon
 Ground cumin1⁄4 Teaspoon
 Cayenne powder1⁄2 Teaspoon
 Ground allspice1⁄8 Teaspoon
 Chopped fresh cilantro1 Tablespoon
 Chopped fresh mint2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 796 Calories from Fat 15

% Daily Value*

Total Fat 2 g2.7%

Saturated Fat 0.25 g1.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 32.2 mg1.3%

Total Carbohydrates 211 g70.4%

Dietary Fiber 27 g108.1%

Sugars 163.3 g

Protein 9 g17%

Vitamin A 47.6% Vitamin C 97.7%

Calcium 26.4% Iron 39.4%

*Based on a 2000 Calorie diet


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.