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Prep time
1 hour 15 minutes
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Cook time
10 minutes
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makes
3 cups
Author Notes
Enjoy the perfect combination of of sweet, citrus, spice and tangy with this unique Snappy Salsa from Sun-Maid. —Emily Smith
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Ingredients
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1/2 cup
red bell pepper, diced
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1/2 cup
yellow bell pepper, diced
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1/2 cup
green bell pepper, diced
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1 cup
Sun-Maid California Sun-Dried Raisins or Sun-Maid Mediterranean Apricots
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1 cup
fresh pineapple, diced
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1/2 cup
red onion, diced
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1/2 cup
jicama
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1/4 cup
finely chopped cilantro
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1/2
seeded and minced jalapeno
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3 tablespoons
lime juice
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1
garlic clove, minced
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1/2 teaspoon
chili powder
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1/4 teaspoon
ground cumin
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1/4 teaspoon
salt
Directions
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Combine all ingredients in medium bowl.
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Cover and refrigerate for at least 1 hour for flavor to develop.
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Rub thin slices of baguette with one clove garlic.
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Grill or bake slices in 350°F oven until crisp, 5 to 10 minutes.
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Top each slice with 1 tablespoon goat cheese or other soft white cheese and 1 tablespoon Sun-Maid Snappy Salsa.
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