Krispy Sauerkraut Salsa

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Christine Colley, Phoenix Oktoberfest chairman, prepares Krispy Sauerkraut Salsa.

Ingredients:
1 jar Gundelsheim Sauerkraut
1 medium onion, chopped
1 medium chopped green pepper
2 lbs. tomatoes, seeded and chopped
1 bunch cilantro, finely chopped
1/2 cup cider or white wine vinegar
1/4 cup salad oil
1/2 cup sugar
Juice of 2 large limes
Optional: One finely chopped medium jalapeño

Directions:
Drain sauerkraut, combine onion and green pepper. Make a dressing from vinegar, oil and sugar. Heat in microwave until sugar is dissolved (1 minute). Blend with sauerkraut mix and set aside. Chop tomatoes and cilantro; add to sauerkraut mix. Add jalapeño if desired. Juice the limes, blend all and marinate at least an hour best overnight. Drain extra juice before serving.