Red Grape Salsa
Submitted by Belly Buddy Cliff Clavin
Make your chips and your dip. Appetizer for 6 people.
- 2 cups seedless red grapes
- 2 tsp. fresh mint, finely chopped
- 1/2 tsp. chili paste, or to taste
- 2 Tbs. red onion, minced
- 5 low-fat tortillas
- 2 Tbs. white-wine vinegar
- Juice of one lime
- 1/2 tsp. granulated sugar
- Non-stick vegetable spray
- Salt to taste
- Chili powder to taste
Place grapes in a food processor, and pulse until coarsely chopped. If you have no food processor, chop them on a cutting board with a moat or well so that you don’t lose any of the juice. Transfer grapes to a bowl. Add chili paste, onion, vinegar, sugar, lime, mint and salt. Toss gently to blend. Place in a serving bowl.
Cut the tortillas into wedges and arranged on baking sheet. Lightly spray chips withthe vegetable spray and season with salt and chili powder. Bake in a preheated 300-degree oven until lightly browned, approximately eight to 10 minutes. Serve with salsa.