8 ounces tomatillo, husked and rinsed
(about 5 to 8 tomatillos)
1 cups seedless green grapes, separated
and rinsed
2 tablespoons cilantro, coarsely chopped
2 cloves garlic, minced
1 jalapeno, coarsely chopped and seeded
teaspoon salt
1 tablespoon lime juice
Process all ingredients in food processor, pulsing until
slightly coarse in texture. Serve with chips for dipping or as a
topping for grilled chicken or seafood
Yield: 2 cups