Grape Salsa with Tarragon

healthyish gluten free vegan shallot vinegar grape serrano chiles tarragon

Liesel Davis

8 servings

Source

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

Method

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.

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.