Many Mints: White Grape & Mint Salsa

By Jim Long
April/May 2009
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Serves 4 to 8

Unlike tomato-based salsas, this contains no cilantro. It’s good with chips and can be served on top of grilled fish.

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• 4 cups seedless white grapes (which are actually green)
• 2 tablespoons chives, chopped, or 2 green onions, chopped
• Juice of 1/2 fresh lime
• 2 tablespoons spearmint, chopped
• 1 whole jalapeño, diced     
 
1. Combine ingredients in food processor and barely pulse blend, or chop by hand.

2. Mix and refrigerate at least 1 hour before serving.

Contributing editor Jim Long lives and gardens in the Ozark Mountains.

Click here for the original article, Many Mints: Recipes and Growing Tips for Mint.


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