In the grape season I like to cook with sweet, sour and juicy berries: to bake cakes and tarts, to prepare salads and jams, to broil them or to chop for crunchy and juicy salsa. In fact, grapes is an excellent material for culinary experiments.
My Grape Salsa Verde is a delightful result of these experiments. A combination of sweet and spicy is a perfect compliment to salty chicken or pork dishes. Additionally, this salsa could be a great refreshing topping for green leafy salads. This salsa needs some time for grapes to absorb the flavors to create its unique taste. Beautiful, spicy, flavorful and crunchy Grape Salsa is a wonderful and refreshing addition to the autumn menu.
Green Grape Salsa. Green Sauces
- 2 cups green grapes, halved or quartered
- 2 sticks of celery, finely chopped
- ½ cup finely chopped onion (preferably sweet or Spanish)
- 1 green jalapeno pepper (or 2 for spicy salsa), very finely chopped
- ¼ cup finely chopped cilantro
- 1 tsp fresh or ½ teaspoon dry oregano
- Juice of ½ – 1 lime (depending on the size and juiciness of lime)
- Black pepper
Mix all the ingredients and leave in a refrigerator to let the flavors to blend. This salsa could be stored refrigerated in a container for a few days.
Serve with meat, poultry, fish, burgers, chips, or as a topping for salads.
Cook with pleasure and enjoy the world!