Fresh Grape Salsa With Ginger

Ingredients

3 cups Chilean seedless red or green grapes, roughly chopped or quartered

cup Finely chopped red onion

2 tablespoons Chopped cilantro

2 tablespoons Lime juice

1 1/2 teaspoons Sugar, (or to taste)

1 teaspoon Balsamic vinegar, up to 2

1 Clove fresh garlic, finely chopped

1 teaspoon tsp Grated fresh ginger, (or ¼ powdered)

1/4 teaspoon Salt, (optional)

Combine all ingredients in a bowl and chill at least two hours before serving.

Makes about 3 1/2 cups. Good with chicken, fish, beef or pork.

Fruit salsas are best when freshly made, but they will keep up to 48 hours in the refrigerator.

1.0 servings

Friday, December 10, 2010 - 1:02am