- Posted in: Snacks & Appetizers
- Time:
- Yield: 6 servings
- Print Recipe
This sweet and tangy grape salsa accented with fresh tarragon and spicy serrano chili makes a lovely appetizer for cocktail parties.
- Pairs with:
- raincoast crisps® rosemary raisin pecan
Ingredients
- 2 cups red grapes, halved
- ¼ cup diced shallots
- ¼ cup champagne vinegar
- 1 small serrano chili pepper, seeded and finely minced
- 2 tbsp honey
- 2 tbsp finely chopped fresh tarragon
- 2 tbsp olive oil
- ½ tsp sea salt
- 1 pkg raincoast crisps® rosemary raisin and pecan
- 8 oz Cambozola cheese
Directions
- STEP 1: Toss together grapes, shallots, vinegar, serrano, honey, tarragon, oil and salt. Let stand for 15 minutes.
- STEP 2: Serve salsa with raincoast crisps® rosemary raisin and pecan and Cambozola cheese.
NOTE
Substitute white balsamic or white wine vinegar for champagne vinegar if desired.
