Grape Salsa Heaven

My friend Rachel adapted this recipe from Sara Forte’s The Sprouted Kitchen. Forte serves the salsa on crostini, spread with goat cheese. Rachel spoons it into small tortilla “cups.” Either way, this colorful, healthy appetizer works well for a casual get-together. Leftover salsa tastes great on fish tacos.
Nutrition per serving    (USDA % daily values)
Uploaded by: County Lines Magazine


This sounds delicious! A friend of mine made something similar roasting his grapes and served on ricotta and crostini
9922f9aa59d8   •  30 Jun   •  Report
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Ingredients for 4 servings

4 C. cold seedless grapes, a combo of colors looks lovely

¼-½ C. medium, red onion, very finely chopped

1 small bunch cilantro, chopped

1 Tb. apple cider vinegar

Zest and juice of 1 lime

1 tsp. extra virgin olive oil

Sea salt and pepper, to taste

Ground chipotle, to taste



Cut grapes in half or quarters, if they’re large. Mix in onion, cilantro, vinegar, lime zest and juice. Combine well. Mix in olive oil. Season to taste with salt, pepper and chipotle. (Note: Sprinkle the chipotle a little at a time and taste after each sprinkle, as its smoky flavor can overwhelm the salsa. Also, the onion becomes stronger the longer it sits.)

View instructions at
County Lines Magazine

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