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Grape Salsa

Compliments of Bethany Hartzell

4 cups purple/red grapes, halved or quartered (depending on how big they are)
4 bunches of green onions, minced (white part only)
4 tsp. garlic, minced
1 tsp. kosher salt
1/4 tsp. hot sauce
4 Tbsp. white vinegar
4 Tbsp. cilantro, chopped
7 oz. can of minced green chilis

Combine all ingredients in a large serving bowl & mix well. Cover & refrigerate for 1 hour or more to let flavors combine. Serve with tortilla chips.