Fresh Grape Salsa

Though not a wine drinker (am I the only one on the Central Coast?) I do love a good grape from time to time in the form of this great Fresh Grape Salsa Recipe from the California Table Grape Commission (1998).
It’s great with Bruschetta or toasted Pita wedges. I’ve also topped grilled Salmon steaks.

¾ cup coarsely chopped green seedless grapes
¾ cup coarsely chopped red seedless grapes
½ cup chopped red bell pepper
¼ cup chopped green onions
2 Tbs. chopped cilantro
1 Tbs. extra virgin olive oil
1 Tbs. Lime Juice
2 tsp. finely chopped jalpeno pepper (or to taste)
½ tsp. salt
¼ tsp. hot pepper sauce

In a small bowl, combine all ingredients. Cover and refrigerate at least 1 hour to allow flavors to blend.
Drain well before serving.

Makes about 1 ½ cups.

We’d love to hear how used this salsa recipe!

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