Grape Salsa Raw Recipes

FRESH CLASSIC GRAPE SALSA

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

THE BEST CANNING SALSA

Steps:

• Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

GRAPE SALSA

Steps:

• Combine all ingredients.
• Mix Well.
• Refrigerate for at least 1 hour to allow flavors to blend.
• Drain well before serving with chips.

FRESH GRAPE SALSA

Steps:

• Combine all ingredients in medium bowl, mix well.
• Let stand at least 1 hour before serving.
• Drain off excess liquid before serving.

GRAPE SALSA (RAW)

Steps:

• Halve the grapes and chop onion, cucumber, tomatos and avacado. Mince garlic and combine all ingredient in a bowl and scoop with your favorite crunchy snack. I used plain old Tortilla chips. Munchilicious!

THE BEST FRESH TOMATO SALSA

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

GRAPE AND AVOCADO SALSA

Steps:

• Place the grapes, avocado, red pepper, yellow pepper, onion, and cilantro in a mixing bowl. Season with lime juice, garlic salt, and black pepper. Gently fold the ingredients together until well mixed. Refrigerate 30 minutes before serving.

GREEN GRAPE SALSA

Steps:

• Put in hand-cranked food processor, or chop by hand.
• Mix well and refrigerate at least an hour before serving.