The other night I was in the mood for total summer food. That to me means an easy barbecue. But I like lots of variety on the table, little bits of this or that. I decided to barbecue some chicken and marinated some bone-in chicken breasts in a mixture of 1 part port, 1 part mustard, salt and pepper. Hardly “cheap” but definitely good! I’ve been playing more with mustards lately, getting away from my typical chicken marinade of soy sauce, garlic, and ginger.
I also thought some salsas would be fun, even though I wasn’t planning on doing burritos or anything. So I made two recipes from the Cooking Light 2003 book. Both of them are great! One is typical, basically a tomato salsa with chopped avocado. The other I thought was fairly unique: a grape and cucumber salsa. Oh my! This was heavenly. I followed the recipe the first night, then doctored it the next by adding more cucumber and more cilantro. Here’s the adjusted recipe:
Grape and Cucumber Salsa
Ingredients
- 1 cup seedless green grapes, quartered
- 1 cup seedless red grapes, quartered
- 1 cup English cucumber, diced
- 1/4 cup or more Vidalia or other sweet onion, diced
- 2 Tbs lime juice
- 2 Tbs chopped fresh cilantro
- 1/2 – 1 Tbs finely diced seeded Jalapeno pepper
- salt to taste start with 1/8 of a teaspoon
Instructions
- Chop and mix everything together. Chill at least an hour, stirring occasionally.
This goes great with grilled chicken or steak, either plain or in burritos.
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