Fresh Grape Salsa With Ginger
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 cups Chilean seedless red or green grapes, roughly chopped or quartered
 cup Finely chopped red onion
2 tablespoons Chopped cilantro
2 tablespoons Lime juice
1 1/2 teaspoons Sugar, (or to taste)
1 teaspoon Balsamic vinegar, up to 2
1 Clove fresh garlic, finely chopped
1 teaspoon tsp Grated fresh ginger, (or ¼  powdered)
1/4 teaspoon Salt, (optional)

Preparation

1 Combine all ingredients in a bowl and chill at least two hours before serving. 2 Makes about 3 1/2 cups. Good with chicken, fish, beef or pork. 3 Fruit salsas are best when freshly made, but they will keep up to 48 hours in the refrigerator.