Fresh grape salsa with ginger
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | Clove fresh garlic; finely chopped | |
| 1 | teaspoon | Grated fresh ginger; (or 1/4 teaspoon |
| ; powdered) | ||
| ¼ | teaspoon | Salt; (optional) |
Directions
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.