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Snappy Salsa

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This snappy salsa is sweet and spicy with just the right amount of heat.

Recipe Prep Time
Prep Time
15 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
1 hr 15 min
Recipe Servings
3 cups


1/2 cup diced red bell pepper

1/2 cup yellow bell pepper

1/2 cup green bell pepper

1 cup Sun-Maid Natural Raisins or Sun-Maid Apricots

1 cup diced fresh pineapple

1/2 cup diced red onion

1/2 cup jicama (optional)

1/4 cup finely chopped cilantro or parsley

1/2 seeded and minced jalapeno

2 to 3 tablespoons lime juice

1 small clove minced garlic

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon salt 


Combine all ingredients in medium bowl.

Cover and refrigerate for at least 1 hour for flavor to develop.

Serve with chips (low fat), as a dip, on Bruschetta (see below), or with grilled fish and other entrees. 

Recipe Tip


A favorite Italian appetizer and snack, you can make by rubbing thin slices of baguette (small French bread) with one clove garlic.

Grill or bake slices in 350°F oven until crisp, 5 to 10 minutes.

Top each slice with 1 tablespoon goat cheese or other soft white cheese and 1 tablespoon Sun-Maid Snappy Salsa.


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