Serve with grilled chicken or seafood, or serve with chips for dipping.

Green Grape & Tomatillo Salsa

8 ounces tomatillos, husked and rinsed (about 5 to 8 tomatillos)

1 3/4 cups seedless green grapes, separated and rinsed

2 tablespoons cilantro, coarsely chopped

2 cloves garlic, minced

1 jalapeno, coarsely chopped, seeded if you like it ”not too hot”

1/2 teaspoon salt

1 tablespoon lime juice

1. Process all ingredients in food processor, pulsing until slightly coarse in texture.
2. Keeps refrigerated for 3 days.

Makes 2 cups.

Recipe provided courtesy of California Table Grape Commission.