Green Grape and Tomatillo Salsa

Tara Fitzpatrick

YIELD: 2 CUPS

8 oz. tomatillos, husked and rinsed (about 5-8 tomatillos)
1¾ cups California seedless green grapes, separated and rinsed
2 Tbsp. cilantro, coarsely chopped
2 cloves garlic, minced
1 jalapeno, coarsely chopped, seeded
½ tsp. salt
1 Tbsp. lime juice

1. Place all ingredients in food processor, pulsing until slightly coarse in texture. Serve with chips for dipping.

Recipe and photo: the California Table Grape Commission