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Makes 8-12 servings |
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Snappy Sun-Maid Salsa
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1/2 cup each diced red, yellow and green bell pepper 1 cup Sun-Maid Natural Raisins, California Apricots or Peaches, thinly sliced 1 cup diced fresh pineapple 1/2 cup diced red onion 1/2 cup diced jicama (optional) |
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1/4 cup finely chopped cilantro or parsley 1/2 jalapeno pepper, seeded and minced 2-3 tablespoons lime juice 1 small clove garlic, minced 1/2 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon salt |
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COMBINE all ingredients in medium bowl. COVER and refrigerate for at least 1 hour for flavor to develop. SERVE as a dip with chips, or over grilled white fish or pork. Makes 3 cups. |
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