Yield: Yields about 1-1/2 cups
This is a pretty mix — pale green with flecks of hot red chile. If you want a spicier salsa, include a few of the seeds from the chile. It’s perfect with grilled chicken.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
The first time I made this salsa I used black and green grapes; the second time with red and green grapes and a bit of minced red bell pepper for color. I now serve it as a salad and everyone raves about the flavor combination!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?