When I was a child we lived in a house on the outskirts of the city. My father was from farm country and we always had fruits and vegetables growing throughout the summer and fall months. He loved concord grapes and had planted a hearty vine that entwined its way around our back porch. The plant seemed to like it there as we had baskets of the grapes every year and we made jam, jelly, grape juice and wine.
Concord grape salsa uses the sweetness of grapes and the heat of peppers or chilies to create a unique and tasty condiment.
Concord grape salsa is great in tacos with mushrooms, onions and vegetable protein. It’s also tasty with tortilla chips or on a vegan steak.
If concord grapes are out of season and you can’t find them at your local supermarket substitute the purple grape for seedless green ones. The grape taste is less prominent but is just as delicious.
Chilies are very spicy. If you don’t like spice omit the chili from the mixture and just use the red bell pepper. If you are using chilies be careful when cutting them. Don’t touch your eyes or other sensitive parts of your body before you wash your hands thoroughly with soap and water.
Fresh Concorde grape salsa can be stored in the refrigerator for 3 days. So make a big batch a couple of days before a dinner party and serve with your favourite vegan entry.
Farm Fresh Concorde Grape Salsa
2 cups concord grapes, stems removed
1/2 cup chopped onion
1/2 chili seeded and thinly sliced (optional – omit if you don’t like spice)
1/2 cup chopped red pepper
2 tbsp parsley
2 tbsp vinegar
1 tsp minced garlic
1/2 tsp salt
1/2 tsp hot sauce.
Add grapes, onions, chilies, parsley and red pepper to a bowl and mix to combine.
In a separate bowl mix garlic, salt and hot sauce.
Toss garlic mixture in grape mixture until combined.
Serve with tortilla chips, tacos or tofu steaks.