Raisin Salsa

Submitted by Sydney Mike

"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!"

 

• Ready In: 10mins
• Ingredients: 14
• Yields: 3 cups
• Serves: 25

ingredients

• 118.29 ml red bell pepper, diced small
• 118.29 ml yellow bell pepper, diced small
• 118.29 ml green bell pepper, diced small
• 236.59 ml dark raisin
• 236.59 ml pineapple, diced small
• 118.29 ml red onion, diced small
• 118.29 ml jicama, diced small
• 59.14 ml fresh cilantro, fresh, finely chopped
• 118.29 ml green chili, finely chopped
• 29.58 ml lime juice, fresh
• 1 garlic clove, minced
• 2.46 ml chili powder
• 0.61 ml cumin
• 1.23 ml 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.