Spicy Salsa With Sultanas |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. 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:
1 (15 ounce) can black beans, drained, rinsed (lazy gourmet) |
1 cup fresh mango, chopped small (sage) |
1/2 cup fresh pineapple, chopped small (crafty lady 13) |
1/2 cup sultana (sydney mike) |
1/2 cup dried cranberries (momluvs6) |
1/2 cup corn kernel |
1/4 cup jicama, diced |
1/4 cup red bell pepper, chopped small |
1/4 cup orange bell pepper, chopped small |
1/4 cup spring onion, chopped small |
1/4 cup fresh cilantro, chopped (folkdiva) |
3 tablespoons green chilies, minced (deantini) |
2 limes, juice of, zest of, minced (tarteausucre) |
1/4 teaspoon ground cumin, to taste |
3/4 teaspoon crushed red pepper flakes, to taste (dr. jenny) |
3/4 teaspoon ground cinnamon, to taste |
1/4 teaspoon salt, to taste |
1/8 teaspoon pepper, to taste |
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. |
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