Modified from a California Table Grape Commission recipe. This gets better with each bite. As with all salsas, use this as a starting point: there’s really no need to measure. Just chop, dump, taste, adjust. I sometimes add minced fresh garlic and different kinds of peppers. Don’t make this more than a few hours ahead: The avocados get mushy and turn everything sort of a slimy grayish-green. Makes about 2 cups, which is gone in no time. Even people who hate avocados like this.
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Grape-Avocado Salsa
Grapes, avocados, peppers, cilantro. This disappears quickly, amid exclamations of "Oh my god! Who brought this?"
Prep Time 20 minutes
Total Time 20 minutes
Ingredients
- 1-1/2 cups seedless grapes coarsely chopped
- 2 medium avocados diced 1/2"
- 1/4 cup sweet red pepper chopped
- 1/4 cup sweet onion diced small
- 3 tablespoons fresh Anaheim pepper diced small
- 1 tablespoon jalapeno pepper diced small
- 2 tablespoons fresh lime or lemon juice
- 1 teaspoon garlic salt
- dash ground black pepper
- 2 green onions chopped
- 1/4 cup fresh cilantro chopped (I use lots more)
Instructions
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Combine all ingredients and mix thoroughly.
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Cover tightly and refrigerate at least 30 minutes to allow flavors to blend.
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Serve with chips, use on chicken or fish, eat with a spoon.
