Spicy Salsa With Sultanas
photo by WiGal
- Ready In:
- 30mins
- Ingredients:
- 18
- Yields:
-
6 cups
- Serves:
- 12
ingredients
- 425.24 g can black beans, drained, rinsed (lazy gourmet)
- 236.59 ml fresh mango, chopped small (Sage)
- 118.29 ml fresh pineapple, chopped small (Crafty Lady 13)
- 118.29 ml sultana (Sydney Mike)
- 118.29 ml dried cranberries (MomLuvs6)
- 118.29 ml corn kernel
- 59.14 ml jicama, diced
- 59.14 ml red bell pepper, chopped small
- 59.14 ml orange bell pepper, chopped small
- 59.14 ml spring onion, chopped small
- 59.14 ml fresh cilantro, chopped (FolkDiva)
- 44.37 ml green chilies, minced (Deantini)
- 2 limes, juice of, zest of, minced (Tarteausucre)
- 1.23 ml ground cumin, to taste
- 3.69 ml crushed red pepper flakes, to taste (Dr. Jenny)
- 3.69 ml ground cinnamon, to taste
- 1.23 ml salt, to taste
- 0.61 ml pepper, to taste
directions
- Put first 13 ingredients into a large, covered bowl & toss to combine well.
- Season with cumin, red pepper, cinnamon, salt & pepper & toss again to combine well.
- Cover & refrigerate at least 1 hour before serving. Serve cold or at room temperature.
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Reviews
-
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.
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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