Green Grape Salsa

comments (0) August 6th, 2008

KitchenGardener Magazine, archive

1 user recommends

Photo: Scott Phillips

Add Comment
Print

Ingredients:
2 cups seedless green grapes, washed and stemmed
3 scallions, finely chopped, including several inches of green
2 Tbs. canned chopped green chiles
1/2 jalapeño chile, seeded and finely chopped
2 Tbs. rice wine vinegar
1 Tbs. lime juice
2 tsp. finely chopped fresh mint
Pinch of salt

Makes 1-1⁄2 cups

Pulse grapes in a food processor until coarsely chopped and remove to a bowl. Stir in scallions, green chiles, jalapeño, vinegar, lime juice, mint, and salt.

Note: This is good served with tortilla chips, or with a warm Brie quesadilla as an hors d’oeuvre or a light meal.

Recipe by Edon Waycott
April 1998
from issue 14

posted in: grapes, salsa, appetizer

Add Comment Print