Snappy Sun-Maid Salsa

1/2 c. red pepper, diced

1/2 c. yellow pepper, diced

1/2 c. green pepper, diced

1 c. Sun-Maid Natural Raisins, or Sun-Maid California Apricots or Sun-Maid California Peaches, thinly sliced

1 c. pineapple, diced

1/2 c. red onion, diced

Optional: 1/2 c. jicama, chopped

1/4 c. fresh cilantro or fresh parsley, finely chopped

1/2 c. jalapeño pepper, seeded and minced

2 to 3 T. lime juice

1 clove garlic, minced

1/2 t. chili powder

1/4 t. cumin

1/4 t. salt

chips or bruschetta

Combine all ingredients in a medium bowl. Cover and refrigerate at least one hour for flavors to blend. Serve with chips, as a dip or spooned on bruschetta. Makes 3 cups.

For a tasty change, try spreading this fruity salsa on grilled fish or chicken.