Saturday, June 4, 2011

Grape and Cucumber Salsa

This is a delightfully different little salsa, with grapes in center stage instead of more traditional ingredients.  It's a little time consuming to cut all those grapes into quarters, but well worth it to surprise friends and family the next time you bring out tortilla chips.  You can also serve the salsa as an accompaniment to Gardein chicken for dinner.

  • 1 cup quartered seedless green gapes
  • 1 cup quartered seedless red grapes
  • 3/4 cup finely chopped and peeled English cucumber
  • 1/4 cup finely chopped sweet onion (such as Vidalia)
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon seeded and finely chopped jalapeno pepper
  • 2 tablespoons fresh-squeezed lime juice
  • 1/4 teaspoon salt
1. Combine all of the ingredients in a bowl.  Cover and chill for 1 hour, stirring occasionally.

Nutrition Info:
6 servings (1/2 cup), Calories 22 

Tasting Notes:
A fun salsa, that's worth a try.  Since it is mostly grapes, it does feel a bit like eating, well, a bowlful of finely chopped grapes, so I recommend increasing the other ingredients across the board - especially the cilantro and jalapeno - to give the salsa a bit more zest.  For more heat, consider leaving the seeds in the jalapeno, as well as increasing the amount.  The salsa was particularly enjoyable with the Gardein chicken, for contrasts of warm/cold and savory/sweet.


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