Name: Grape Salsa with Tarragon
Yield: 8 servings
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

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Alex Lau

This jewel-toned salsa recipe can be used on more than just crackers. For those who are more omnivorous, try as a condiment alongside roasted pork or beef.

Recipe notes