The Southern Guy

With A New England Eye

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  • The Southern Englishman

Fresh Fruity Spicy Salsa

I vividly remember my family sitting down to dinner every night at the kitchen table. My sister and I across from each other and my parents on either side. After our meal was served, devoured, and the digestion stage was just beginning, my sister would say, “My sweet tooth hurts!” The rest of us would all roll our eyes because we knew that she meant she wanted dessert. I was never as passionate about sweets as her. Clearly, to make up a physical reaction as to why she needed sweets, she must have really craved them. While I didn’t have her sweet tooth aches, I did always enjoy some good salty foods. Especially snacks. My usual snack of choice? Chips and salsa.


This classic dish is a favorite appetizer in our home. My mom always loved Mexican restaurants the most - so much that we have been regulars at not one, but a few Tex Mex joints. When we would go, my mom and I would always fill up on chips and salsa before our food would even be ordered. We just couldn't help ourselves. (Still cant)


I loved the pair so much that once on a vacation to visit my grandparents, they asked me, “What kinds of food do you want while you’re with us?”. I simply replied, “As long as you have chips and salsa, I’m happy.”


The classic tomato base with chunks of peppers, onions and jalapeño could not be beat until I was introduced to this salsa - Grape Salsa. This chunky salsa gives a summer twist to the classic and has the new trend, sweet and spicy, absolutely nailed.

Last week, I made this recipe for my cast members at our afternoon potluck and, let me tell you, it was a hit! It was easily devoured. Not to mention, it is gluten free and vegan! My Nana was the first to make it. She would fix it as a quick afternoon treat amidst a hot day in Shreveport, Louisiana. The creative being that she is, I wouldn’t put it past her if she came up with it herself. I craved it so much, I asked my mom for the recipe a few years back.

It reminds me of a ceviche in its preparation; it’s chunky, oily, tangy and fresh.


You will need the following:

A cutting board, a knife, a mixing bowl, a rubber spatula or spoon, and, of course, chips (for tasting)!


Here's the recipe:


Prep time: 30 mins

Total time: 2 hours (Marinate)


Ingredients:

1 bag Red Grapes (Cut into quarters)

1 bag Green Grapes (Cut into quarters)

1 Large Bell Pepper (Diced)

1 or 2 Jalepeños (Diced, depending on spice level wanted)

2 TBSP Olive Oil

2 TSP Hot Sauce

1/2 Lime (Juiced)

2 TBSP Cilantro

1 or 2 bags of Tostitos Scoops

  1. Combine all ingredients in a large mixing bowl.

  2. Lightly mix together until well combined with a plastic spatula or spoon.

  3. Marinate in the fridge for at least an hour stirring occasionally.

  4. Serve with your favorite chips. Tostitos Scoops work great for the chunkiness of this salsa.

Notes:

- While there are few ingredients, it will take some time to cut the grapes. It is a very meticulous and time consuming task. If you find cutting things relaxing, this recipe is for you!

- Keep refrigerated before serving. The cooler the better.

- The final product before resting in the fridge for an hour should not be soupy. Wet ingredients will be absorbed by the grapes during the marinating time period. Upon serving, there will be a little bit of wet ingredients at the bottom - this is just extra water escaping from the grapes

- This refreshing app will be great at your next pool party, game night, potluck, or family gathering you have. It’s guaranteed to please! To mix it up, try adding some red onion, plum, corn, or green onion for a different taste altogether.


If you give it a try, let me know what you think!

More Southern Charms Below...

Four years in Boston can really rub off on a guy. Southern gentlemen, I've learned are a few things worth sharing. My blog will feature fashion trends inspired by the cooler climate, original recipes for a Northern lifestyle, and hobbies curated for a recent college grad

 Weekly blogs will be released on Wednesdays and Fridays! See you then 

 

- Michael  

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