Grape Salsa

Sara Ernstmeyer (Lincoln Friend)

1 c seedless green grapes, quartered

1 c seedless red grapes, quartered

¾ c finely chopped, peeled, English cucumber (burpless/seedless-those long skinny ones)

¼ c finely chopped sweet onion, Vidalia

1 Tbsp chopped fresh cilantro

1 Tbsp finely chopped, seeded, jalepeno pepper (don’t touch your eyes or face after chopping)

2 Tbsp fresh lime juice

¼ tsp salt

Combine all ingredients in a medium bowl. Cover and chill for 1 hour, stirring occasionally.