Page 17 - Indulgence

Grape Salsa

This was another wonderful client contribution to one of our warehouse wine
tastings, much to the pleasure of the entire crowd. When sharing the recipe with me,
she made the strong recommendation of including an assistant. Her explanation was

that simply chopping up 6 cups of grapes is an endeavor in itself. The spice level can
be controlled by the quantity of added jalapeno peppers. Combined with fresh

cilantro, this dish will harmonize with both red & white wines. For whites, consider
pairing with a wine made from fruity (not dry versions) Gewurztraminer or Riesling
grapes. For reds, a wine made from Pinot Noir, Merlot or Malbec grapes.

Thanks, Renee Pittman!

3 cups red or purple seedless grapes, coarsely chopped
3 cups green seedless grapes, coarsely chopped

3/4 cup chopped green onion (green stalk and white onion part)
1 1/2 cup chopped sweet red pepper
1/2 cup fresh chopped cilantro
1/4 cup olive oil

juice of one lime
1/4 cup finely chopped jalapeno pepper (add more if you like
spicy)

1 1/2 teaspoons salt
1 tablespoon hot sauce

Corn Tortilla Chips

Wash and remove stems from the grapes. Cut each grape into

half or thirds.

In a large sized mixing bowl combine all ingredients except chips,
mixing well.

Refrigerate for at least 2 hours letting the flavors blend.

Stir well before serving with corn tortilla chips.