My Recipe Box

Green Grape Salsa with Scallions & Mint

RATE IT

Yields about 2-3/4 cups.

  • by Pamela Anderson from Fine Cooking
    Issue 79

  • 2 cups seedless green grapes, quartered
  • 1/2 medium green bell pepper, cut into small dice (about 1/3 cup)
  • 2 medium scallions, trimmed and thinly sliced (about 1/4 cup)
  • 1 small fresh jalapeño, cored, seeded, and minced (about 1 rounded tablespoon)
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons fresh lime juice; more to taste
  • Kosher salt and freshly ground black pepper

In a medium bowl, mix the grapes, bell pepper, scallions, jalapeño, mint, lime juice, and 1/4 teaspoon each kosher salt and pepper. Let stand while you grill the meat. Before serving, adjust the lime juice, salt, and pepper to taste.

nutrition information (per serving):
Size : per 1/4 cup serving; Calories (kcal): 25; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 6; Polyunsaturated Fat (g): 0; Sodium (mg): 130; Cholesterol (mg): 0; Fiber (g): 1;

Photo: Scott Phillips

This salsa is delicious, refreshing, easy to pull together fast and goes with any meat. A real hit.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More