|3 cups||Chilean seedless red or green grapes; roughly chopped or|
|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|
|1||Clove fresh garlic; finely chopped|
|1 teaspoon||Grated fresh ginger; (or 1/4 teaspoon|
|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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