Yield: 1 servings
Measure | Ingredient |
---|---|
3 cups | Chilean seedless red or green grapes; roughly chopped or |
\N \N | ; 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 |
1 \N | Clove fresh garlic; finely chopped |
1 teaspoon | Grated fresh ginger; (or 1/4 teaspoon |
\N \N | ; 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.