A spicy-sweet riff on “cowboy caviar,” this dip is excellent as an appetizer, salsa or topping for grain bowls, nachos, chicken, fish and salads. Cut the fruit and vegetables to similar sizes for easier scooping.
1/4 cup cayenne pepper-based hot sauce, such as Frank’s® RedHot®
3 Tbsp. mild honey, such as clover
2 to 3 tsp. fresh lime juice or 1 tsp. rice wine vinegar
2 Tbsp. extra-virgin olive oil
1 tsp. kosher salt
1 can (15 oz.) Del Monte® Sliced Peaches in Juice or No Sugar Added, well drained and chopped into 1/2-inch pieces
1 can (15 oz.) white beans, rinsed and drained
1 can (11 oz.) Del Monte® Summer Crisp Corn, well drained
1 medium red bell pepper, seeded and diced into 1/2-inch pieces (about 1 1/2 cups)
3 green onions, thinly sliced
1 container (10 oz.) cherry tomatoes, quartered (about 1 3/4 cups)
1/2 cup chopped fresh cilantro, leaves and tender stems
Whisk hot sauce, honey, lime juice, olive oil and salt in large bowl.
Stir in chopped peaches, beans, corn, bell pepper, green onions, tomatoes and cilantro until combined.
Season with additional hot sauce to taste, if desired.
TIP: Refrigerate leftovers for up to 2 days and stir before serving.