BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWS

GRAPE SALSA

Look for end of summer table grapes at the Farmers Markets. Sometimes the most interesting varieties never make it to the super market.

Ingredients:

1 1/2 pound red and green grapes, seedless or other favorite variety
1 Anaheim pepper, minced
1/2 red onion, minced
1 Tablespoon Saba (reduced grape must)
1 small bunch cilantro leaves, chopped
1/2 cup toasted almonds
Coriander salt and black pepper as needed for taste

Method:

Combine ingredients in a large bowl and serve immediately - best served at room temperature. If not using immediately, refrigerate and bring out 30 minutes before serving.

TO RECIPES

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