Garden Green
11-08-2008, 01:11 PM
3 cup Chilean seedless red or green grapes, roughly chopped or quartered
1/3 cup Finely chopped red onion
2 tbl Chopped cilantro
2 tbl Lime juice
1 1/2 tsp Sugar, (or to taste)
1 tsp Balsamic vinegar, up to 2
1 x Clove fresh garlic, finely chopped
1 tsp Grated fresh ginger, (or 1/4 teaspoon powdered)
1/4 tsp Salt, (optional)
Method :
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.
1/3 cup Finely chopped red onion
2 tbl Chopped cilantro
2 tbl Lime juice
1 1/2 tsp Sugar, (or to taste)
1 tsp Balsamic vinegar, up to 2
1 x Clove fresh garlic, finely chopped
1 tsp Grated fresh ginger, (or 1/4 teaspoon powdered)
1/4 tsp Salt, (optional)
Method :
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.