grape salsa

This sweet and tangy grape salsa accented with fresh tarragon and spicy serrano chili makes a lovely appetizer for cocktail parties.


  • 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


  • 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.

Substitute white balsamic or white wine vinegar for champagne vinegar if desired.

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