fresh grape salsa with ginger

Categories
Shelf life
Shelf4
Yield
1 servings
MeasureIngredient
3 cups Chilean seedless red or green grapes; roughly chopped or
  ; quartered
⅓ cup Finely chopped red onion
2 tablespoons Chopped cilantro
2 tablespoons Lime juice
1½ teaspoon Sugar; (or to taste)
1 teaspoon Balsamic vinegar; up to 2
Clove fresh garlic; finely chopped
1 teaspoon Grated fresh ginger; (or 1/4 teaspoon
  ; powdered)
¼ teaspoon Salt; (optional)

Combine all ingredients in a bowl and chill at least two hours before serving. Makes about 3½ 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.

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Converted by MM_Buster v2.0l.

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