Green Grape and Tomatillo Salsa

Published: June 15, 2005

Makes 2 cups

Serve this green-hued salsa as a dip with chips and margaritas or as part of a summer buffet.

8 ounces tomatillos, husked and rinsed (about 5-8 tomatillos)

1¾ cups seedless green grapes, separated and rinsed

2 tablespoons cilantro, coarsely chopped

2 cloves garlic, minced

1 jalapeno pepper, coarsely chopped, seeded

½ teaspoon salt

1 tablespoon lime juice

Process all ingredients in food processor, pulsing until slightly coarse in texture. Serve with chips for dipping or as a topping for grilled chicken or seafood.

Nutrition facts per ¼-cup serving: 37 calories, 8.6 g carbohydrate, .54 g fat (12 percent of calories from fat), 0 mg cholesterol, 147 mg sodium and .93 g fiber.

Source: California Table Grape Commission.