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This is a pretty mix -- pale green with flecks of hot red chile. If you want a spicier salsa, include a few of the seeds from the chile. It's perfect with grilled chicken.Serves four.Yields about 1-1/2 cups
ingredients
3/4 cup diced seeded cucumber
3/4 cup halved seedless green grapes, roughly chopped
1/4 cup loosely packed cilantro leaves
1 fresh red serrano or jalapeño, cored, seeded, and very finely chopped
1 Tbs. extra-virgin olive oil
Kosher salt to taste
how to make
Combine all the ingredients in a small bowl; stir. Serve immediately alongside or on top of grilled chicken, or cover and refrigerate for up to 8 hours.
From Fine Cooking 52, pp. 34-38
