Grape Salsa Recipe

I was looking for a fun and creative appetizer to bring to a New Year’s Eve party a couple weeks ago. I remembered seeing a recipe for grape salsa on the cooking blog Sprouted Kitchen, and I thought I would give it a go. I made a few tweaks, and ended up with a delicious dip that I will defintely be making again.

If you’re reluctant to try this recipe, consider the tastiness of mango salsa or pineapple salsa. The sweetness of the fruit balances nicely with the red onion, green onion, and red wine vinegar. I didn’t add cilantro to mine (because to one party guest, cilantro tastes like soap) but I imagine it would be a delicious addition. This salsa was great with tortilla chips, but I’m sure there are more creative ways to use this (like Sprouted Kitchen’s grape salsa and goat cheese crostini.) Feel free to share additional ideas below!

Grape Salsa Recipe

Prep Time: 10 minutes

Note: I started out cutting the grapes in half, but I definitely preferred the consistency of the salsa with the grapes chopped. It made for a nice dipworthiness.

Ingredients:

2 cups of red, seedless grapes
1 small Roma tomato
2 green onions, sliced on the bias
1/3 cup chopped red onion
1 tablespoon red wine vinegar
1 pinch fine grain sea salt
Chopped cilantro, optional

Directions:

Chop grapes and tomato into small chunks. Mix together with green onions, red onions, red wine vinegar, and a pinch of fine grain sea salt. Chill before serving.

Appetizers / Dips and sauces / Recipes / Snacks / Vegan / Vegetarian

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