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Side Dish

Snappy Salsa

  • Prep-Time 1 Hour
  • Servings Makes 3 cups

Watch how to make this recipe

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Ingredients

  • 1/2 cup diced red bell pepper
  • 1/2 cup yellow bell pepper
  • 1/2 cup green bell pepper
  • 1 cup Sun-Maid California Sun-Dried Raisins or Sun-Maid Mediterranean Apricots
  • 1 cup diced fresh pineapple
  • 1/2 cup diced red onion
  • 1/2 cup jicama (optional)
  • 1/4 cup finely chopped cilantro or parsley
  • 1/2 seeded and minced jalapeno
  • 2 to 3 tablespoons lime juice
  • 1 small clove minced garlic
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt

Directions

  • 1

    COMBINE all ingredients in medium bowl.

  • 2

    COVER and refrigerate for at least 1 hour for flavor to develop.

  • 3

    SERVE with chips (low fat), as a dip, on Bruschetta (see below), or assuggested above.

Bruschetta Directions

  • 1

    Rub thin slices of baguette (small French bread) with one clove garlic.

  • 2

    Grill or bake slices in 350°F oven until crisp, 5 to 10 minutes.

  • 3

    Top each slice with 1 tablespoon goat cheese or other soft white cheese and 1 tablespoon Sun-Maid Snappy Salsa.

Products Used

In This Recipe

12oz_CaliforniaSunDriedRaisins_Box_Front_Website

California Sun-Dried Raisins

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WebImages_MediterraneanApricots

Mediterranean Apricots

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