Grape Salsa
Peggy served this delicious salsa at our 2016 Annual Herb Sale.
1 c each, red and green grapes sliced thinly 2 T fresh lime juice and grated rind (about 1 lime)
1 c green pepper, diced fine ½ t hot pepper sauce (I used Tobasco)
½ c green onions (white only) sliced thinly ¼ c cilantro leaves
4 t fresh jalapeno ¼ t salt, more if desired
2 T olive oil
Pulse or blend jalapeno and cilantro with lime juice, rind, hot pepper sauce, and olive oil until almost smooth.
Add grapes, green pepper, and onion.
Allow to stand at least 1 hour.
Serve chilled with corn chips.