Sampled this at Whole Foods: Salsa Vino (Grape salsa). Its sweetness was great with salty chips

M

marilynfl

Moderator
I looked somewhat askance at the sample (I can do now since I've had LASIK sugery), then my eyes decided to hold a debate with my brain.

"Oh, look how pretty!" said my eyes, appreciating the dark red and bright green grape chunks. Meanwhile, my brain retorted: "But this is just wrong. Salsa should be tomato-y and oniony."

However, having had neither breakfast nor lunch, my stomach jumped in as the tie-breaker and said: EAT! So I gave the sample a try.

It was delicious! The sweetness of the grapes perfectly complimented the saltiness of the chip. Meanwhile, the residual zing from the jalapeño and hot sauce was cooled by the fresh lemon flavor.

Whole Foods Grape Salsa

1 1/2 C green grapes, quartered

1 1/2 C red grapes, quartered

1 C red bell pepper, small dice

1/2 C green onions, chopped

4 T fruity olive oil

2 T fresh lime juice

4 tsp jalapeños, chopped fine

(for spicier, add a little habanera pepper)

1 tsp salt

1/2 tsp hot sauce

Toss and let sit for 1/2 hour.

Serve with tortilla chips or pita chips

Makes 5 cups

 
Yum! Superbowl Sunday just got another salsa. Thanks Mar!

I might actually serve this to the teachers just to see what they think.

 
You're welcome. Everything was diced fairly small, so all flavors were on one chip.

Keep that in mind when preparing it. The girl serving said it was super easy and that the most consuming time was dicing up the ingredients.

 
Lasik, yay. I had my eyes zapped in 1999, and believe it's a miracle. need reading glasses though.

who thinks up these recipes?? I would never have come up with that combo, but it does sound delish. Ellie Krieger made a "white" gazpacho the other day and topped it with green grapes. My eyes said no, but then maybe.

 
Interesting. Reminds me...have you ever had pickled grapes? Would love a recipe. Had them once on a

charcuterie plate. Boggled my mind...but they were delicious!

 
Here are a couple for you.

Spiced Zante Grapes

We serve these "as is" or briefly roasted, with pork, game birds, or sausage, or as a garnish for pate or cured meats. The individual berries are nice tossed into frisee salad with walnuts and crumbles of gorgonzola, roquefort, or stilton cheese. Scatter a few over a warm Savory Onion Tart with Apples and Bacon. Or add to a pan of sizzling sauteed chicken livers and onions about 1 minute before serving.

If you can't find Zante grapes, use small, very ripe Red Flame grapes, fleshy wine grapes, or very small, amber-ripe Thompson seedless grapes.

For 2 pints:
1 pound Zante grapes or other very ripe small grapes

For the brine:
3/4 c. sugar
1 c. Champagne vinegar or white wine vinegar
1 c. dry white wine
A few allspice berries
1 bay leaf

Wash and dry the grapes, then cut into small clusters. Cut away any cracked, bruised or moldy grapes, but leave naturally "raisined" fruit in place - it will take the brine well. Place in wide jars with "shoulders" to keep the fruit from floating above the surface of the brine.

Combine the sugar, vinegar, wine, allspice and bay leaf in a small saucepan. Bring to simmering, stirring, then cover and adjust the heat to a bare simmer for about 1 minute. Taste. The brine should be tart but should not make you squint; add sugar or vinegar, as needed, to correct. Leave until barely warm to the touch.

Pour the cooled brine over the grapes. (If the brine is too warm, it will cook and soften the fruit, spoiling this elegant pickle) Seal and store refrigerated for at least 1 week before using. Keeps indefinitely.

Source:
The Zuni Cafe Cokkbook
Judy Rodgers

and another from Steve2

This is a charcuterie fav, REC: Pickled Grapes.

Pickled Grapes
Los Angeles Times - July 23, 2008. Richard Hartog. Great with pork. Minced onion adds a savory dimension to pickled grapes. Adapted from Catherine Plagemann's "Fine Preserving." Makes 3 cups.

3 cups stemmed RED SEEDLESS GRAPES (about ¾ lb)
1½ cups SUGAR
1 cup WHITE WINE VINEGAR
3 (3" inch) STICKS CINNAMON
1 tsp RED PEPPER FLAKES
1 Tbsp MINCED ONION

Wash the grapes and divide them into three pint-sized canning jars.

In a small saucepan, bring the sugar, vinegar, cinnamon, red pepper flakes and onion to a boil, then simmer 5 minutes. Pour the syrup evenly over the grapes and insert a cinnamon stick in each jar. Seal tightly and refrigerate at least 8 hours.

steve2
http://www.finerkitchens.com/swap/forum1/117961_This_is_a_charcuterie_fav_REC_Pickled_Grapes

 
Brilliant! I love the idea of rosting them. Currently collecting recipes to serve w/ cheese boards.

 
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