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Epicurious

Grape Salsa with Tarragon

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Alex Lau

This jewel-toned salsa recipe can be used on more than just crackers. For those who are more omnivorous, try as a condiment alongside roasted pork or beef.

Recipe information

  • Yield

    8 servings

Ingredients

1 small shallot, finely chopped
2 tablespoons Champagne vinegar
¼ teaspoon kosher salt, plus more
2 cups purple grapes, sliced into rounds
1 serrano chile, seeds removed if desired, finely chopped
1 tablespoon finely chopped tarragon
Freshly ground black pepper

Preparation

  1. Step 1

    Mix shallot, vinegar, and ¼ tsp. salt in a small bowl. Let sit 10 minutes (soaking the shallot takes out the bite, giving you a more mellow, less raw flavor). Drain, reserving soaking liquid; rinse shallot under cold water.

    Step 2

    Toss shallot, soaking liquid, grapes, chile, tarragon, and 1 tsp. water to combine in another small bowl; season with salt and pepper. Taste and add a little more vinegar or water to adjust acidity if needed.

TagsSalsaCondimentGrapeFruitTarragonHerbs & SpicesQuickEasySnackStarterVeganVegetarianGluten FreeDairy FreeNut FreeHealthyishBon Appétit
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