By Chef Chris De La Rosa
Over the years, I have shared several “chow” recipes with you all — from the traditional mango, to cucumber, orange, apple and the Applewood Smoked Pineapple (still a favourite on the website), which was insanely tasty.
Like the others, you’re sure to fall in love with this grape-version too.
2 cloves garlic (crushed)
3/4 teaspoon salt
1 lime (juice)
1 orange (juice)
1/2 teaspoon black pepper
1/2 medium red onion (sliced thin)
2 tablespoon chopped cilantro (chopped)
2 bird pepper (bird’s eye pepper – chopped fine)
1/2 lb each – assorted grapes (cut in half)
Important! Be sure to wash your hands, with soap and water, after handling hot peppers, such as the ones in this recipe.
Wash the grapes and set them aside to drain and air-dry. Then, in a large bowl, add the salt, black pepper, thinly-sliced onion, crushed garlic and bird’s eye pepper. Feel free to add more, if you want this more spicy, or use a hotter pepper. I did use the seeds of the peppers as well…..just in case you were wondering.
Now slice the grapes in 1/2 and add them to the bowl. Feel free to use as many as you like (just adjust the salt, later on). A variety of colors will make for better presentation, and I find that different color grapes have their own specific flavor and juicy profile. Add them to the bowl.
Chop the cilantro (use shado beni, Chadon beni or culantro…if you have that instead) and juice the orange and lime. Add everything to the bowl and give it a good mix.
It’s ok if you’re a little rough, when stirring, as it will bruise the grapes and allow some of the juices to escape and add to overall flavor of the chow.
Feel free to adjust the salt to your own liking, and enjoy right away. But may I suggest that you place the bowl (covered) in the fridge, for an hour or so, to chill and allow the grapes to marinate in the spicy pickle sauce – you’ll thank me later. Remember, this is spicy, but you have the control in your hands, to adjust it to your own liking.
Served as a snack, as a side when enjoying grown people beverages or as a salad.
This recipe is courtesy of Gourmand Award-winning cookbook author and founder of CaribbeanPot.com, Chris De La Rosa. With over 450 printable recipes, with step by step cooking instructions and demo videos, PLUS over 1 million social/fan connections, globally, every month, CaribbeanPot.com is the world’s #1 resource for Caribbean Culinary Culture. Connect with Chis on Instagram: www.instagram.com/caribbeanpot/.