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Added August 25, 2005 | Recipe #134916
Showing 1-2 of 2
By Jessica K
on November 09, 2005
WHipped this up to have for lunch. Never thought of adding wine to salsa before, it was good! I used roasted red pepper strips instead of reg bells, just wanted to see. The beans, peppers, avocado, and wine all taste so good! Thanks for a new idea!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 19, 2005
This was sort of a cross between a salsa (in flavor) and a dip (in texture). Whatever you call it, it was delicious. I was a little leary about the wine as it is such an unusual ingredient, but after the salsa sat up for about and hour it blended in quite beautifully. This would be a great addition to a party as the color contrast between the peppers, beans and salsa were great, I ate mine as a midafternoon sack with cumin scented pita chips and celery. Thanks Kumquat!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (185 g)
Servings Per Recipe: 8