Fresh Classic Grape Salsa Recipes
GRAPE SALSA
This recipe is contributed by a couple of friends of mine who have 'eclectic' tastes. Both artists, they could never be considered conventional.
Provided by Suzy-Q Cooks
Categories Sauces
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients.
- Mix Well.
- Refrigerate for at least 1 hour to allow flavors to blend.
- Drain well before serving with chips.
Nutrition Facts : Calories 38.3, Fat 1.8, SaturatedFat 0.2, Sodium 148.1, Carbohydrate 6.1, Fiber 0.5, Sugar 4.8, Protein 0.3
GRILLED BRUSCHETTA WITH CRAB AND GRAPE SALSA
Provided by Food Network
Yield 8 servings
Number Of Ingredients 13
Steps:
- In mixing bowl, toss together salsa ingredients. Set aside. In small bowl, stir together seasoned oil ingredients. Brush onto slices of bread. Pre-heat gas grill to medium, then grill bread slices until toasted, about 2 minutes on each side. Place on serving tray and top with spoonfuls of salsa. Note: Salsa can be prepared a couple of hours ahead of time and refrigerated until ready to use. Bread slices can also be toasted in pre-heated 400 degree oven for 10-15 minutes until golden brown.
- Nutritional analysis per serving: Calories 207; Protein 8 g; Carbohydrate 8 g; Fat 17 g; Saturated Fat 2 g; 71% Calories from Fat; Cholesterol 23 mg; Sodium 147 mg; Fiber .7g.
FRESH GRAPE SALSA
This salsa is wonderful - sweet, sour, and a little spicy. We usually enjoy it with tortilla chips, but it can also be used as an accompaniment to fish or chicken dishes like other fruit-based salsas. It can be made with any color of seedless grapes, but red grapes are especially pretty with the green onions, chilies and cilantro.
Provided by KizmitRuby
Categories Sauces
Time 1h20m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in medium bowl, mix well.
- Let stand at least 1 hour before serving.
- Drain off excess liquid before serving.
Nutrition Facts : Calories 34.6, Fat 0.1, Sodium 150, Carbohydrate 8.7, Fiber 0.7, Sugar 6.8, Protein 0.6
PICO DE GALLO
Steps:
- Gather the ingredients.
- Put the chopped onion and garlic in a strainer and pour over the boiling water. Discard the water and allow the onion and garlic to fully drain and cool.
- Combine the drained onion and garlic with the chopped tomatoes, chile peppers, cilantro, and lime juice. Add salt and black pepper to taste.
- Cover and refrigerate for at least 2 hours to blend the flavors. Serve as a dip or a condiment with Mexican-style dishes and enjoy.
Nutrition Facts : Calories 19 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 79 mg, Sugar 2 g, Fat 0 g, ServingSize 2 cups (6 to 8 servings), UnsaturatedFat 0 g
FRESH CLASSIC GRAPE SALSA
Provided by Food Network
Time 1h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients in medium bowl and mix well. Let stand at least one hour before serving. Drain off excess liquid before serving.
- Nutritional analysis per serving: Calories 38; Protein 0.6g; Carbohydrate 9g; Fat 0.3g; 6% Calories from Fat; Cholesterol 0mg; Sodium 147mg; Fiber 0.7g
CUMIN-LIME PORK CHOPS WITH GRAPE SALSA
Provided by Food Network Kitchen
Time 45m
Yield Serves 4
Number Of Ingredients 14
Steps:
- For Pork Chops: Preheat grill over high heat. Stir together olive oil, lime juice, garlic, cumin, lime zest, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Rub marinade evenly on pork chops, and set aside while you make the salsa.
- For Salsa: Stir together tomatoes, grapes, onion, cilantro, olive oil, lime juice, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Set aside.
- Grill the chops, turning once, until grill marks appear and pork is just cooked through, about 6 minutes total. Transfer to a platter, and top chops with salsa. Serve.
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FRESH GRAPE TOMATO SALSA (AKA PICO DE GALLO) - ROBUST RECIPES
From robustrecipes.com
5/5 (2)Category SidesCuisine Gluten FreeTotal Time 25 mins
- Use a serrated knife to slice the tomatoes in half and then slice each half into smaller pieces. This is a chunky salsa, so no need for a super tiny dice. Here is my trick for quickly slicing tomatoes (see photos in the post): use 2 clean plastic lids from something like a store-bought yogurt container, that are the same size. Place as many tomatoes as you can, in one even layer, onto one lid that has the lip facing up. Place the other lid, lip facing down on top of the tomatoes. Use one hand to hold the lid down. Use the other hand to use the serrated knife to slice in between the two lids. And just like that you sliced a bunch of tomatoes in half at once! From you here you can then slice the tomatoes into smaller pieces.
- Fit a fine mesh strainer over top of a mixing bowl. Transfer the cut tomatoes to the fine mesh strainer. Add the 1/2 teaspoon of salt, give the tomatoes a little toss. Allow the tomatoes to sit for 15 minutes. This will help the excess liquid to drain from the tomatoes so that we have a less watery salsa.
- While the tomatoes are draining. Chop the red onion, garlic, jalapenos, and cilantro. Place them into a large mixing bowl and add the lime juice.
- After the tomatoes have drained, discard the tomato liquid in the bottom of the bowl. Add the tomatoes to the larger bowl with the remaining ingredients. Add the 3/4 teaspoon of salt and gently toss to combine.
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- Add all of the ingredients to a large bowl and toss until well combined. Taste and adjust any of the flavors as desired.
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