R8rPhans mountain red grape salsa...
This started out as a question on how to make salsa I posed to a friend of mine who is a former head chef at a very famous restaurant (no name dropping, sorry), and got modified by yours truly over time to suit 'my' tastes..
It's a bit of work, but I find it worth it.. your mileage may vary..
I make huge batches of this and feed on it for days...
Sorry, you're gonna have to play with the amounts.. as I do it without measuring devices...
Equal parts of chopped fresh cilantro (leaves only, remove 'all' stems as the stems are 'bitter'), white onions, and tomato (not too juicy as this one will get pretty juicy before it's all said and done)
Figure about 4 cups of each.... guessing.. toss in a large bowl
peel and chop up most if not all of a fresh cucumber
dice and add one to two fresh jalapenos
peel and crush/chop a clove or two of fresh garlic
dice up some fresh red grapes and add... maybe a half or whole pound
quarter a fresh lime and squeeze into salsa (the acids from the lime will 'cook' the salsa for you)
throw away the rinds
Now wash your hands thoroughly..
Stick 'em in the bowl (you need a 'large' bowl for this salsa)
Start hand blending the salsa by 'squooshing' it through your fingers.. Do this for a while until it's thoroughly squooshed and blended....
Wash your hands again.. they're a mess now
Add 'real' sea salt to taste.. add, stir thoroughly, taste, repeat until it's 'right'... (you'll know'... It should be a bit 'salty')
Now add a can or two of El Mexicana (or similar brand) Salsa Chipotle... Stir thoroughly
The Chipotle adds moisture and gives a smokey, chili taste to the salsa.. Very interesting compliment to the grapes..
Leave out on the counter covered for an hour or so at room temp to allow the ingredients to cook and blend and chemically interact... in sunlight is even better (of course the bowl and cover should be transparent enough to let sunlight at the salsa, otherwise the whole sun thing would be pointless...)
Eat immediately.. Fresh salsa has no preservatives and is meant to be consumed right away.. The ingredients start to break down right away, usually the taste has degraded significantly overnight.. even in the fridge.. This is not to say that it will not still be good.. but it will become watery, start loosing it's distinct flavors, and be no where near 'as' good...
You're gonna have to experiment with this one to get the amounts of things to 'your' liking.. but it will be worth it.. By your third or fourth batch, you will be completely addicted...
It's especially good on BBQ'd lemon chicken tacos