Prep 10 mins
Cook 1 hr
This recipe is contributed by a couple of friends of mine who have 'eclectic' tastes. Both artists, they could never be considered conventional.
- 177.44 ml red grapes, coarsely chopped
- 177.44 ml green grape, coarsely chopped
- 118.29 ml chopped green onion
- 29.58 ml chopped fresh cilantro
- 14.79 ml olive oil
- 14.79 ml lime juice
- 9.85 ml finely chopped jalapenos
- 2.46 ml salt
- 1.23 ml bottled Tabasco sauce
- Combine all ingredients.
- Mix Well.
- Refrigerate for at least 1 hour to allow flavors to blend.
- Drain well before serving with chips.
Wonderful!! This spiced up my meal, WOWED my taste buds and a delight to the eye. (I didn't chop up the grapes, just cut them in half, also added some madarin oranges.) I served it with Lemon Garlic Salmon, jasmine rice and french green beans. Thanks for sharing.
This recipe was very different and yum! I threw some turkey breasts on the counter top grill and dressed it with this chilled salsa. DH can't wait to have a sandwich with the leftovers tomorrow. :) Needs no chips, in my opinion! By the way, the more days that pass, the more AWESOME this becomes. I just used some 5 days after making it, and it's stunning!
What an amazing recipe! I saw it posted here and went right directly to the kitchen to try it. I did make one slight change to it. I used all green grapes because that was what I had on hand. I seeded two jalapenos before mincing them, which I'm sure cut some of the heat, but I may try leaving some seeds and ribs in the next time because it was a bit mild for us. But it was still a fabulous combination of sweet, salty, and hot! Even without allowing the salsa to chill for an hour before trying it, it was fabulous! Thanks so much for posting!