All those grapes I have, have gone soft! I need some salsa for the fish. So...
Salsa de Uvas y Alcaparras (Spanish)
Makes just over 2 cups (260 g)
1 cup (130 g) each: seedless, organic green and purple grapes, cut in half and stemmed
2 Tbs. (30 g) capes, rinsed and drained
1 organic shallot, peeled and mince
2 Tbs. (30 g) chopped parsley or cilantro or 2 tsp. (10 g) of dried
2 Tbs. (30 ml) olive oil
1 tsp. (5 ml) organic lemon juice
pinch of Himalayan salt
optional:
- 1/2 chopped organic red onion
- 1/2 jalapeño, stemmed, seed and minced
uno 1. Combine all the ingredients in a bowl.
dos 2. Gently toss.
tres 3. Marinate at room temperature for 30 minutes or cover and refrigerate for up to 4 hours.
