Green Grape & Tomatillo Salsa
Serve this sweet and spicy salsa with grilled chicken or seafood, or serve with chips for dipping.
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 jalapeño, coarsely chopped, seeded if you like it "not too hot"
1/2 teaspoon salt
1 tablespoon lime juice
- Process all ingredients in food processor, pulsing until slightly coarse in texture.
- Keeps refrigerated for 3 days.
Makes 2 cups.
Recipe and photograph provided courtesy of California Table Grape Commission.