RCI-SC.005.0029.001
Chunky Grape Salsa
This recipe came from the Hartman Estate Sale. It was obtained it as part of the purchase of the Family Collection from the Hartman Estate in Arlington, Texas in 1984.
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- Naval orange Peeled And Cut Into Small Pieces1 Medium
- Seedless Red Grapes Stemmed And Cut Into Quarters8 Ounces
- 1/2 Cup
- 1/4 Cup
- 1/4 Cup
- 1 Tablespoon
- grape juice Made From Concord grapes1/2 Cup
- 1 Tablespoon
- Bag Baked Tortilla Chips8 Ounce
Method
1
Peel the naval orange and cut the segments into small, bite-sized pieces, discarding seeds and excess white pith.
2
Stem the seedless red grapes and cut each grape into quarters, placing the cut grapes into a large mixing bowl.
3
Add the diced orange pieces, chopped red pepper, minced jalapeños, chopped cilantro, and chopped green onions to the bowl with the grapes.
4
Pour the grape juice and fresh lime juice over the fruit and vegetable mixture.
5
Gently toss all ingredients together until well combined, being careful not to crush the grapes or citrus pieces.
6
Let the salsa rest for 5 to 10 minutes at room temperature to allow the flavors to meld and the mixture to release its juices.
8 minutes
7
Taste and adjust the balance of flavors if needed, adding more lime juice or cilantro as desired.
8
Serve the chunky grape salsa in a bowl alongside the baked tortilla chips for dipping.