Spicy Salsa With Sultanas

Total Time
30mins
Prep 30 mins
Cook 0 mins

An unusually delightful blending of several fruits & vegetables, this salsa goes well with any number of meats & fish! It's a great dip to use with crackers, tortilla chips & corn scoops, not to mention that it is wonderful as a right-from-the-bowl snack! You can also wrap it in a tortilla for a nice lunch! Preparation time does not include time needed for the salsa to chill, & as with most salsas, age works wonders! This recipe is published on behalf of The Sultans of Spice team during ZWT5 & as part of the Mexico/Tex-Mex/The Southwest Challenge #3 SALSA! In the creation of this salsa, each team member had the opportunity to choose an ingredient that best suited them, & their Zaar name appear after the chosen item!!

Ingredients Nutrition

Directions

  1. Put first 13 ingredients into a large, covered bowl & toss to combine well.
  2. Season with cumin, red pepper, cinnamon, salt & pepper & toss again to combine well.
  3. Cover & refrigerate at least 1 hour before serving. Serve cold or at room temperature.
Most Helpful

Muy bueno, los Sultanes de la Especia! (Very good, the Sultans of Spice!) When I saw the cinnamon I just knew I had to try this. DS had eaten up all my dried cranberries, so I had to omit them. I did not have spring onions so subbed in 1 tablespoon of red onion. Instead of red and orange bell peppers, I used yellow as that is what I had. The other colors would like better though. Thank you for sharing. Made after my "siesta" during ZWT5 for the Chow Hounds.

WiGal June 04, 2009

This has to be the BEST salsa I've ever had. It disappeared so fast that I have to make another one. Don't be put out by the different ingredients; they come out tasting incredibly good!!! Try them with Tostitos multi grain rounds, on a tortilla, or just spoon it on your plate. I never would have thought cinnamon would work but you will be pleasantly surprised. Enjoyed by all and worth making again; this is a keeper! Rita

Sage May 17, 2009