How to Make a Delicious Grape Salsa
Grapes are rarely used as an ingredient, they are just too much fun eating out of hand and taste so fresh washed and placed in a bowl. When they are used it’s in fruit salads. Mixed in with the apples, strawberries and orange slices their flavor is subdued, especially when, as I was taught by a chef who was a bit of a lush, the fruit salad was dusted with sugar and rosé!
This recipe features the grape. The result is a piquant mixture of sweetness and sour with a little heat at the end. Serve with crostini or as a topping for fish or pork. The grapes can easily be sliced in a food processor with a slicing blade attachment.
- 2 cup seedless grapes, thinly sliced
- 1/2 cup scallions, finely diced
- 1/4 cup jalapeno peppers, minced
- 2 Tbsp fresh cilantro, chopped
- 2 Tbsp red wine vinegar
- 1 clove garlic, minced
- 1/2 tsp salt
- Lime juice, from half of a lime
- Combine ingredients in a small bowl, tossing to mix.
- Place in an airtight container and let sit, refrigerated for at least one hour prior to serving.
- Drain excess liquid and serve over buttered and toasted crostini or with sesame rice chips.