Alex Lau
This jewel-toned salsa recipe can be used on more than just crackers. For those who are more omnivorous, try as a condiment alongside roasted pork or beef.
Recipe information
Yield
8 servings
Ingredients
1 small shallot, finely chopped
2 tablespoons Champagne vinegar
¼ teaspoon kosher salt, plus more
2 cups purple grapes, sliced into rounds
1 serrano chile, seeds removed if desired, finely chopped
1 tablespoon finely chopped tarragon
Freshly ground black pepper
Preparation
Step 1
Mix shallot, vinegar, and ¼ tsp. salt in a small bowl. Let sit 10 minutes (soaking the shallot takes out the bite, giving you a more mellow, less raw flavor). Drain, reserving soaking liquid; rinse shallot under cold water.
Step 2
Toss shallot, soaking liquid, grapes, chile, tarragon, and 1 tsp. water to combine in another small bowl; season with salt and pepper. Taste and add a little more vinegar or water to adjust acidity if needed.
