Ingredients
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
1/4
-
1/4
-
1/4
-
3
-
2
-
1/4
-
3/4
Directions
Spicy Salsa With Sultanas, 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!!, 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, 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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Steps
|
1
Done
|
Put First 13 Ingredients Into a Large, Covered Bowl & Toss to Combine Well. |
|
2
Done
|
Season With Cumin, Red Pepper, Cinnamon, Salt & Pepper & Toss Again to Combine Well. |
|
3
Done
|
Cover & Refrigerate at Least 1 Hour Before Serving. Serve Cold or at Room Temperature. |
