1 c. chopped, pitted prunes
1 can chopped green chilies, drained
1/3 c. sliced green onions
1/4 c. chopped pecans, toasted
1/4 c. balsamic vinegar
2 tbsp. diced pimento
1/8 tsp. hot sauce

Combine all ingredients. Serve with cream cheese and assorted crackers. Yield 2 cups.