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Grape-Avocado Salsa

Modified from a California Table Grape Commission recipe. This gets better with each bite. As with all salsas, use this as a starting point: there’s really no need to measure. Just chop, dump, taste, adjust. I sometimes add minced fresh garlic and different kinds of peppers. Don’t make this more than a few hours ahead: The avocados get mushy and turn everything sort of a slimy grayish-green. Makes about 2 cups, which is gone in no time. Even people who hate avocados like this.

Grape-Avocado Salsa
Recipe type: appetizer
Prep time: 
Total time: 
Grapes, avocados, peppers, cilantro. This disappears quickly, amid exclamations of "Oh my god! Who brought this?"
  • 1-1/2 cups seedless grapes (coarsely chopped )
  • 2 medium avocados (diced 1/2")
  • 1/4 cup sweet red pepper (chopped)
  • 1/4 cup sweet onion (diced small)
  • 3 tablespoons fresh Anaheim pepper (diced small)
  • 1 tablespoon jalapeno pepper (diced small)
  • 2 tablespoons fresh lime or lemon juice
  • 1 teaspoon garlic salt
  • dash ground black pepper
  • 2 green onions (chopped)
  • 1/4 cup fresh cilantro (chopped) (I use lots more)
  1. Combine all ingredients and mix thoroughly.
  2. Cover tightly and refrigerate at least 30 minutes to allow flavors to blend.
  3. Serve with chips, use on chicken or fish, eat with a spoon.


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