Raisin Salsa

Sydney Mike's Note:

This recipe, minus a little tweaking, came from the Gooseberry Patch 'family favorite recipes' cookbooklet, 2005, that I received in a cookbook swap recently! The original recipe called for 1/2 cup of seeded & minced jalapeno pepper, but that was way too much for me, so . . . Preparation time does not include time needed to chill!

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 25

Yield: 3.0 cups

• ½ cup red bell pepper , diced small
• ½ cup yellow bell pepper , diced small
• ½ cup green bell pepper , diced small
• 1 cup dark raisin
• 1 cup pineapple , diced small
• ½ cup red onion , diced small
• ½ cup jicama , diced small
• ¼ cup fresh cilantro , fresh, finely chopped
• ½ cup green chilies , finely chopped
• 2 tablespoons lime juice , fresh
• 1 garlic clove , minced
• ½ teaspoon chili powder
• 1⁄8; teaspoon cumin
• ¼ teaspoon salt

Directions:

1. Combine all ingredients in a medium bowl.
2. Cover & refrigerate at least 1 hour for flavors to blend.
3. Serve with chips, as a dip or spread onto halved or quartered toasted bread.